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 (11 ratings)
Ingredients
1poundmedium shrimp, peeled and deveined
6tablespoonsoyster sauce, divided
Freshly ground black pepper, to taste
4cupsleftover white or brown rice
1 ½cupsthinly sliced shiitake mushrooms
1small onion, diced
2medium carrots, diced
2tablespoonscanola oil
1 ½tablespoonsrice wine vinegar
1tablespoontoasted sesame oil
1tablespoonfreshly grated ginger
3clovesgarlic, minced
¾cupfrozen green peas
4fried eggs
2green onions, thinly sliced
2teaspoonstoasted sesame seeds
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.