On the menu tonight – Sheet Pan Fried Rice with Shrimp!
We order Chinese food at least once a month, sometimes more, and every time we have leftover rice. I’ve done a bunch of things with that leftover rice, but this definitely my favorite use!
Take the containers of rice, dump them in a large mixing bowl along with the ingredients in the recipe and mix thoroughly. Spread the mixture on a sheet pan and bake for 15 minutes. When the timer goes off, scrape the rice mixture from the sheet pan and mix it up. Pour in the scrambled eggs, mix it all up again, and bake another 5-10 minutes.
In this version, I added shrimp. Once finished, chop the shrimp into bite sized pieces. Garnish with scallions and serve with your entree of choice or it can stand alone as a meal. It’s a simple recipe, but one that you’ll want to have in your arsenal.
Sheet Pan Fried Rice
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Loading...Sheet Pan Fried Rice
Ingredients
- 3-4 cups cooked rice (Preferably leftover rice)
- 1 lb medium shrimp
- 5 scallions, chopped
- 4 cloves garlic, minced
- 1 12 oz. bag peas and carrots
- 3 large eggs, scrambled
- 1/4 cup soy sauce
- 1/4 cup vegetable oil (or any neutral oil)
- 1 inch grated ginger or 1 tbsp powdered ginger
- 1/4 - 1/2 finely chopped onion
- 3 Tbsp rice wine vinegar
- 1 Tbsp Sesame oil
- Kosher Salt and Pepper to taste
Instructions
Pre-heat oven to 475 degrees
In a large mixing bowl, add all the ingredients, except for the eggs and scallions, mix until the rice is evenly coated
Spread the rice mixture on the sheet pan and put in the oven
Bake for 15 minutes
When the timer goes off, add the scrambled eggs to the rice and fold in the scrambled eggs into the rice along with half the scallions
Bake another 5-10 minutes
When you pull the pan from the oven, garnish with the rest of the scallions and serve immediately
Notes
Feel free to add a protein to the rice at the 15 minute mark. Rice, ham, spam... whatever protein you like!
