Sheet Pan Fried Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Sheet Pan Fried Rice
Description
Sheet Pan Fried Rice uses leftover cooked rice mixed with vegetables such as shiitake mushrooms, diced onion, and carrots, combined with a flavorful sauce made from oyster sauce, rice wine vinegar, sesame oil, ginger, and garlic. Raw shrimp are marinated separately with oyster sauce and pepper before being added later in the baking process.
The mixed rice is spread on a baking sheet and baked at high heat to create browning and to develop slightly crispy edges on the rice. After initial baking, peas and shrimp are added and baked until the shrimp are pink and cooked through. The dish is completed by topping with fried eggs and garnishing with sliced green onions and toasted sesame seeds for a finishing touch.
This method simplifies fried rice preparation by using the oven to cook rather than the traditional wok stir-frying. It allows for even cooking and is suitable for preparing larger portions easily. The mix of textures includes tender shrimp, soft rice with crisped edges, and the richness of fried egg served alongside.
Ingredients
- 1 pound Shrimp peeled and deveined, medium
- 6 tablespoons oyster sauce divided
- black pepper to taste, freshly ground
- 4 cups rice leftover, white or brown
- 1 ½ cups shiitake mushroom thinly sliced
- 1 onion diced, small
- 2 carrot diced, medium
- 2 tablespoons canola oil
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon sesame oil toasted
- 1 tablespoon ginger freshly grated
- 3 cloves garlic minced
- ¾ cup green peas frozen
- 4 egg fried
- 2 green onions thinly sliced
- 2 teaspoons sesame seeds toasted
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.
User Reviews
Overall Rating
5
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