Sashi Made A Recipe: Sheet Pan Chicken Fried Rice or Riced Cauliflower

The 2 best things about this is that it only takes 15 minutes to cook with very little hands on work AND it only dirties 1 pan. Oh, so 3 best things: AND you can make it the same way no matter what kind of rice you use. Just make sure it's cooked and either at room temperature or cold. My husband doesn't eat eggs but if you prefer eggs in your fried rice, just stir them onto the pan with the chicken halfway through the chicken's cooking time and break up the egg while stirring everything together. 

Sheet Pan Chicken Fried Rice or Riced Cauliflower 

• 8 oz boneless skinless chicken breast, cut into 3/4" cubes
• 10 oz pkg frozen mixed vegetables, thawed (or you can cook the veg according to the package directions while the chicken is cooking)
• 2 c cooked rice, cooled
• OR 2 ~ 8.5 oz pkgs of precooked rice (like Ben's Original Ready Rice)
• OR 10 oz pkg of frozen riced cauliflower 
• 3 Tbsp low sodium soy sauce
• 2 tsp sesame oil
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder 
• 1/4 tsp ground black pepper 

1. Preheat oven to 400°F. 
2. Line a large baking sheet with foil and spray lightly with nonstick spray.  
3. Arrange the chicken pieces evenly across the pan. Bake 10 minutes.
4. While the chicken is cooking, if your vegetables are still frozen, cook them in the microwave for 1 minute less than the package directions. If using precooked rice or frozen riced cauliflower, cook according to the package directions.  
5. While either of those are cooking, mix together the soy sauce,  sesame oil,  ginger, garlic powder and pepper.
6. When the chicken is done, remove it from the oven. Using a large spoon, push the chicken to the center of the pan. Pour the vegetables on top of the chicken, then the rice, then the sauce. Stir everything together until it is all coated with sauce.
7. Spread the mixture evenly across the pan and bake for 5 minutes more.
8. Remove from the oven and serve.

Makes 2 large servings

On WW Blue 💙, 3 points per serving with the riced cauliflower, 9 points per serving with cooked rice, 13 points with Ben's Original Ready Rice