Hi, I’m Betty from Betty Cooks, and I’m thrilled to share one of my all-time favorite easy recipes with you! If you’re anything like me, you love a meal that’s both delicious and simple to prepare. This Chicken and Fried Rice Tray Bake is exactly that—a complete dinner made in one pan with minimal effort. Let’s dive in and explore why this dish deserves a permanent spot in your weekly rotation.
Table of Contents
- Why This Tray Bake Works
- Perfect for Busy Weeknights
- Family-Friendly Flavors
- Tips for Simplifying the Process
- How to Customize Your Bake
- Serving and Storing Suggestions
- Full Recipe: Easy Chicken and Fried Rice Tray Bake
- Notes & Tips
Key Takeaways
This Chicken and Fried Rice Tray Bake is the ultimate one-pan wonder. It combines juicy, flavorful chicken with savory fried rice for a complete meal that requires minimal prep and cleanup. Using simple ingredients and straightforward steps, it’s a perfect solution for busy evenings and is guaranteed to please the whole family.
Why This Tray Bake Works
The magic of this simple dinner lies in its method. By cooking everything together in one pan, the flavors have a chance to mingle and intensify. The chicken juices drip down into the rice as it bakes, creating an incredibly moist and flavorful base that you just can’t get from cooking components separately. It’s a brilliant way to create complex taste with very little work.
Perfect for Busy Weeknights
We all have those nights when we need to get food on the table fast. This is where an effortless meal like this tray bake truly shines. With a prep time of about 15 minutes, you can have this dish in the oven and be relaxing while it cooks. The hands-off baking time means you can tackle other tasks, or simply unwind, knowing a wholesome meal is coming together all by itself. It’s one of the best quick and easy recipes for a hassle-free dinner.
Family-Friendly Flavors
The combination of soy sauce, honey, and aromatic garlic and ginger creates a savory-sweet glaze on the chicken that’s absolutely irresistible. The fried rice, packed with colorful vegetables and scrambled eggs, is a complete side dish on its own. Together, they make for a balanced plate that satisfies both kids and adults alike. I’ve found it’s a fantastic way to introduce new flavors in a very approachable format.
Tips for Simplifying the Process
To make this straightforward recipe even easier, I have a few tricks. First, using day-old rice is key—it’s drier and fries up much better, giving you that perfect texture. You can also prep the vegetable mix ahead of time or even use a pre-chopped stir-fry blend from the store. Marinating the chicken while you prep the other ingredients maximizes flavor without adding extra time.
How to Customize Your Bake
One of the best things about a simple recipe like this is its versatility. Not a fan of thighs? Swap in chicken breasts or drumsticks. Want to add more veggies? Toss in some broccoli florets or bell peppers. For a bit of heat, add a sprinkle of red pepper flakes to the marinade. This dish is a wonderful canvas for your personal taste, making it a reliable choice for an easy dinner recipe you can adapt again and again.
Serving and Storing Suggestions
I love to serve this tray bake right from the oven, garnished with plenty of fresh green onions. It’s a complete meal on its own, but a simple side salad or steamed greens pair beautifully if you want something extra. Leftovers store wonderfully in the fridge for up to 3 days and reheat perfectly for a quick lunch. It’s the kind of uncomplicated dish that keeps on giving.
I hope you love this Chicken and Fried Rice Tray Bake as much as my family does. It’s proof that a fantastic, satisfying dinner doesn’t have to be complicated. For more simple and delicious meal ideas, be sure to visit Betty Cooks. Happy cooking!
Easy Chicken and Fried Rice Tray Bake Recipe
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the Fried Rice
- 3 cups cooked white rice (day-old rice works best)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, thinly sliced
- 1 tablespoon vegetable oil
Instructions
Prepare Chicken
- Preheat oven to 400°F (200°C).
- In a small bowl, mix together 1 tablespoon soy sauce, honey, olive oil, garlic powder, smoked paprika, salt, and pepper.
- Place chicken thighs in a large bowl, add the marinade, and toss to coat evenly. Set aside to marinate while preparing the rice base.
Prepare Rice Base
- Heat vegetable oil in a large oven-safe skillet or baking dish over medium heat.
- Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Add frozen mixed vegetables and cook for 3-4 minutes until thawed and slightly softened.
- Push vegetables to one side of the skillet. Pour beaten eggs into the empty space and scramble until just set.
- Add cooked rice to the skillet. Pour in soy sauce and oyster sauce. Stir everything together until well combined and the rice is evenly coated.
- Drizzle sesame oil over the rice mixture and stir once more. Remove from heat.
Assemble and Bake
- Arrange the marinated chicken thighs on top of the rice mixture in the skillet, skin-side up.
- Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until chicken is cooked through (internal temperature of 165°F / 74°C) and skin is golden and crispy.
- Remove from oven and let rest for 5 minutes. Garnish with sliced green onions before serving.
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