Sheet Pan Fried Rice
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(13)
Ingredients
4 servings
- 1 pound medium shrimp, peeled and deveined
- 6 tablespoons oyster sauce, divided
- Freshly ground black pepper, to taste
- 4 cups leftover white or brown rice
- 1 ½ cups thinly sliced shiitake mushrooms
- 1 small onion, diced
- 2 medium carrots, diced
- 2 tablespoons canola oil
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- ¾ cup frozen green peas
- 4 fried eggs
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
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Preparation
Step 1
Preheat oven to 475 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 2
In a large bowl, combine shrimp, 1 tablespoon oyster sauce and 1/2 teaspoon pepper; set aside.
Step 3
In a large bowl, combine rice, mushrooms, onion, carrots, canola oil, rice wine vinegar, sesame oil, ginger, garlic and remaining 5 tablespoons oyster sauce.
Step 4
Place rice mixture in a single layer onto the prepared baking sheet.
Step 5
Place into oven and bake until the rice begins to brown, about 15-18 minutes, stirring and scraping any browned bits from the bottom of the baking sheet.
Step 6
Stir in peas and shrimp mixture. Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes.
Step 7
Serve immediately with eggs, garnished with green onions and sesame seeds, if desired.
Step 8
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Chef's notes
The secret to this is using leftover dried out rice (brown or white).
Repurpose any leftover veggies for a clean-out-the-fridge type meal.
Serve with fried eggs, garnished with green onions and toasted sesame seeds for a complete meal.
