Sheet Pan Fried Rice

 

This is such a great way to use leftover rice! And this sheet pan version is so easy with the crispiest edges. SO GOOD.

I am all for repurposing leftovers especially when you can make the best kind of fried rice on a sheet pan, yielding the crispiest, crunchiest edges throughout. Not to mention, all the less dishes to clean! The secret to this is using leftover dried out rice (brown or white). And you can also repurpose any leftover lingering veggies here for a true clean-out-the-fridge/freezer meal – double win!

reasons to make sheet pan fried rice

• Clean-out-the-fridge meal
• Simple, easy-to-find ingredients
• No special equipment needed, just a sheet pan!
• Easy one pan dinner with the easiest clean up ever
• Crowd favorite and so perfect for picky eaters
• Favorited crispy edges all around (difficult to do with traditional skillet fried rice)

tips and tricks for success

• Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
• Prep ahead of time. Save time by prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
• Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
• Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
• Oyster sauce is key. Oyster sauce, the secret ingredient here, will add a rich, savory umami flavor to the fried rice – slightly sweet and salty, and will not taste strongly of oysters.
• Swap, omit, or add as many vegetables. Broccoli, green beans, spinach, asparagus, cabbage and snow peas are all great additions.

Sheet Pan Fried Rice

Yield: 4 servings

Prep: 20 minutes minutes

Cook: 30 minutes minutes

Total: 50 minutes minutes

This is such a great way to use leftover rice! And this sheet pan version is so easy with the crispiest edges. SO GOOD.

5 stars (14 ratings)

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Ingredients

• 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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Equipment

• Baking Sheet

Instructions

• Preheat oven to 475 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a large bowl, combine shrimp, 1 tablespoon oyster sauce and 1/2 teaspoon pepper; set aside.
• In a large bowl, combine rice, mushrooms, onion, carrots, canola oil, rice wine vinegar, sesame oil, ginger, garlic and remaining 5 tablespoons oyster sauce.
• Place rice mixture in a single layer onto the prepared baking sheet.
• 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.
• 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.
• Serve immediately with eggs, garnished with green onions and sesame seeds, if desired.

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