book review

Foodie Friday: Sheet Pan Chicken Fried Rice

Image result for picture of foodie friday

It is Foodie Friday. Every Friday, I will be putting up a recipe that I have made the previous week.

Today’s recipe is:

Sheet Pan Chicken Fried Rice

Sheet-Pan Chicken Fried Rice

(recipe and picture courtesy of Betty Crocker. Click on the picture for link to the recipe)


Prep Time: 20 mins**

Cook Time: 36 mins**

Total Time: 60 mins**

Servings: 6


Ingredients:

1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces

3 tablespoons thick teriyaki sauce**

2 1/2 teaspoons chili garlic sauce**

1 tablespoon chopped garlic

2 cups matchstick carrots**

6 green onions, thinly sliced, whites and greens separated (about 1/2 cup)**

2 packages (10 ozs each) frozen cooked long-grain white rice, heated as directed on packages (about 4 cups cooked rice)**

1/2 cup Cascadian Farm organic frozen peas, thawed**

1/4 cup soy sauce

1 tablespoon vegetable oil**

6 eggs

2 teaspoons sesame seed**

Sriracha sauce, if desired**


How to Make:

  1. Heat oven to 450 degrees. Generously spray 18×13 inch rimmed sheet pan with cooking spray**. In a medium bowl, toss chicken, teriyaki sauce, 1 1/2 teaspoons of the chili garlic sauce and the garlic
  2. Add chicken mixture to a sheet pan, spreading evenly. Bake 7 to 9 mins, stirring halfway through bake time until chicken is no longer pink in center. Remove mixture from pan to small bowl, cover and keep warm. Spread carrots and white of green onions** evenly in pan, bake 6 to 8 mins or until vegetables start to soften.
  3. In a medium bowl, mix rice, thawed peas, soy sauce, oil, and remaining 1 teaspoon chili garlic sauce**. Add rice mixture to vegetable mixture in pan, mix well, spreading evenly. Bake 8 to 10 mins or until rice starts to brown, remove from oven and stir in chicken.
  4. Create 6 wells in rice mixture. Gently crack an egg into each well, bake 7 to 9 mins or until egg yolk and whites are firm**. Garnish with sesame seeds and greens of green onion**. Drizzle with Sriracha sauce**.

What I did differently in this recipe (the **’s):

  1. I think that I might have taken longer on the prep time because of the rice and the carrots
  2. This is a guess.
  3. Also a guess
  4. Wasn’t sure how to thicken teriyaki sauce, so I used it as is.
  5. I could not find chili garlic sauce anywhere. It was like it was suddenly in demand. So, BK made some for me. It was a fairly simple recipe and tasted great.
  6. BK chopped carrots into matchsticks
  7. I didn’t separate the whites and the greens.
  8. I cooked the rice instead of buying it frozen.
  9. I used Great Value frozen peas. A lot cheaper than the frozen organic ones
  10. I used peanut oil
  11. Didn’t use
  12. Didn’t use
  13. Used a glass pan instead of a rimmed sheet
  14. Spread the green and white of the green onions
  15. Didn’t have. BK used it in a marinade without telling me.
  16. Took longer than the 9 mins. I think that it took around 15 mins for the eggs to set.
  17. Didn’t use
  18. Didn’t use

Was it hard to make: It was challenging. But not awful

How long did it take me to make (compared to the recipe’s prep+total time): I think that it took a little longer than the cook time

Did BK and I like it: We did. The eggs were a bit of an overkill. Next time, no eggs

More importantly, did my kids like it: Mr. Z and Miss B did like it. Miss R did not like it, which surprised me. She loves Chinese.

Will I make it again: Yup

Thoughts on the dish, after the fact: It was a little challenging to make. But the end result was delicious.

The difficulty of the dish: Intermediate

One thought on “Foodie Friday: Sheet Pan Chicken Fried Rice

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