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–+ servings
Leftover rice, pan fried with cooked shrimp and peas, shiitake mushrooms, carrots, onions a sauces.

Sheet Pan Fried Rice

Yield: 4 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 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 (15 ratings)

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.