Sheet Pan Fried Rice
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This is such a great way to use leftover rice! And this sheet pan version is so easy with the crispiest edges. SO GOOD.
Featured Comment
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)
types of shrimp
Wild caught shrimp vs. farmed shrimp
Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp is generally preferred over farmed shrimp primarily due to taste.
Frozen vs. fresh shrimp
Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offers ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.
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.
pro tip
Make your rice one or two days ahead of time (or use leftover rice).
The best fried rice is made with leftover rice. Leftover rice is drier and firmer, allowing the rice to toast much more nicely and evenly throughout. Freshly cooked rice can lead to gummy, soggy fried rice.
more favorited fried rice recipes
Tools For This Recipe
Baking sheet
Sheet Pan Fried Rice: Frequently Asked Questions
I recommend thawing frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).
Freshly cooked rice is hot and sticky and has too much moisture, which can result in mushy, soggy fried rice. Leftover or day old rice is drier, resulting in a much better texture to work with and allowing the rice to crisp and toast very nicely.
You can still mimic day old rice with freshly cooked rice by cooking the rice with less water, and then letting it cool and dry out on a baking sheet – in an even layer – for a few hours.
Leftovers can be stored in an airtight container in the fridge for 1 day.
Sheet Pan Fried Rice
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
Equipment
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.
Video
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Instructions for chicken in lieu of shrimp?