Chicken Fried Rice/Sheet Pan

Ingredients

1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces

2 to 3 tablespoons toasted sesame oil

1/2 teaspoon freshly ground black pepper, or to taste

three 8.5-ounce packets prepared rice, cooked according to package directions (about 6 cups cooked rice)

3/4 to 1 cup frozen peas and carrots blend

1/3 cup lite soy sauce, or as desired

2 large eggs, scrambled

2 to 3 tablespoons green onions, diced into thin rounds

Directions

Preheat oven to 400F (use convection if you have it), line a sheet pan with aluminum foil for easier cleanup, evenly scatter the chicken, drizzle with oil, season with pepper, toss to evenly coat the chicken, and bake for about 10 minutes, or until chicken is just cooked through.
Remove sheet pan from the oven, add the rice, peas and carrots (I added straight from the freezer and didn't thaw), soy sauce, toss to mix and coat evenly, return the pan to the oven, and bake for 2 to 3 minutes.
While the chicken and rice cook, scramble the eggs on the stove.
Remove the sheet pan from the oven, add the scrambled eggs, and stir to combine. Tip - If the rice seems dry at all, add a touch more soy sauce as necessary and stir to combine.
Add the green onions, stir to combine, and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
NOTES
1. For the rice, I used three 8.5-ounce packets Uncle Ben's Ready Rice, Fried Rice flavor that I cooked for 90 seconds in my microwave before adding to the sheet pan and baking it briefly. It is a new flavor of Ready Rice I just saw in my grocery store. I would also recommend this Teriyaki flavor or simply your favorite cooked rice, i.e. white, brown, long grain, etc. I use Ready Rice to save time.

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