Preheat your oven to 400 degrees Fahrenheit. If you have a convection setting, use it for better and even cooking. This step is essential as it ensures that your chicken cooks through properly.
Line a large sheet pan with aluminum foil. This will make for easy cleanup later. If you prefer, you can also use parchment paper. Spread your diced chicken evenly on the pan.
Drizzle the chicken with the toasted sesame oil and season generously with black pepper. Toss the chicken to coat it evenly with the oil and seasoning.
Place the sheet pan in the oven and bake the chicken for about 10 minutes. You’re looking for the chicken to become cooked through and slightly golden.
Once the chicken is done, carefully remove the sheet pan from the oven. Add the prepared rice and the frozen peas and carrots directly from the freezer. No need to thaw!
Pour the lite soy sauce over the mixture and give everything a good toss to ensure it’s well combined. Return the pan to the oven for an additional 2 to 3 minutes.
While the chicken and rice are baking, scramble the eggs in a skillet on the stove until fully cooked. This will only take a few minutes.
After the 2 to 3 minutes are up, take the sheet pan out of the oven again. Add the scrambled eggs to the pan and stir everything together until well combined.
If you find that the rice seems a bit dry, don’t hesitate to add a splash more of soy sauce. This will help to moisten everything beautifully.
Finally, add the diced green onions and give it one last stir to mix everything together. Serve immediately and watch your family dig in!
