5 from 45 votes
Sheet Pan Fried Rice
Sheet Pan Fried Rice features cooked rice baked alongside shrimp, shiitake mushrooms, onions, and carrots, then combined with peas and topped with fried eggs. Using oyster sauce, sesame oil, ginger, and garlic, this dish builds layers of savory and aromatic flavors. Baking on a sheet pan creates lightly browned rice bits and cooks the shrimp evenly. The final dish is garnished with green onions and toasted sesame seeds for additional texture and taste.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Asian
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.
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