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.
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.