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5.0 from 45 votes

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

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

Instructions

    Cup of Yum
  1. Preheat oven to 475 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large bowl, combine shrimp, 1 tablespoon oyster sauce and 1/2 teaspoon pepper; set aside.
  3. In a large bowl, combine rice, mushrooms, onion, carrots, canola oil, rice wine vinegar, sesame oil, ginger, garlic and remaining 5 tablespoons oyster sauce.
  4. Place rice mixture in a single layer onto the prepared baking sheet.
  5. 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.
  6. 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.
  7. Serve immediately with eggs, garnished with green onions and sesame seeds, if desired.