Sheet Pan Fried Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 552
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 55
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 30
- Cholesterol
- 276
- Sodium
- 1087
- Total: 45 min
- Active: 20 min
Ingredients
4 cups cooked rice (preferably leftover and slightly dry)
5 scallions, white and dark green parts separated, thinly sliced
2 large carrots, peeled and grated using the large holes on a box grater
3/4 cup frozen peas, thawed
2 garlic cloves, finely grated
1 tablespoon finely grated ginger
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
3 large eggs, beaten to blend
3/4 pound medium shrimp, peeled and deveined, tails removed
Toasted sesame seeds and sriracha, for serving
Directions
- Preheat the oven to 475 degrees F.
- Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.