Sheet Pan Fried Rice

Contents

Sheet Pan Fried Rice
Featured Comment
TOOLS FOR THIS RECIPE
SHEET PAN FRIED RICE: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Instructions

This is such a great way to use leftover rice! And this sheet pan version is so easy with the crispiest edges. SO GOOD.

Featured Comment

I’ve made this so many times and taught my college son how to make it too. We have always enjoyed making your dishes together. This sheet pan fried rice is delicious, tasty and flexible. I appreciate that we can bake it. Thank you for sharing.

Betsy

19 more comments

I am all for repurposing leftovers. And I am even more for it when you can make the best kind of fried rice on a sheet pan, yielding the crispiest, crunchiest edges.

The secret to this is using leftover dried out rice (brown or white). And you can also repurpose any leftover veggies here for a clean-out-the-fridge type meal. If you don’t like carrots or peas or mushrooms, you can leave it out and sub a veggie to your liking like zucchini, broccoli, bell pepper, asparagus or even cabbage.

Serve with fried eggs (over easy or sunny side up or even soft boiled eggs), garnished with green onions and toasted sesame seeds for a complete meal.

TOOLS FOR THIS RECIPE

Baking sheet

SHEET PAN FRIED RICE: FREQUENTLY ASKED QUESTIONS

Can I use frozen shrimp?

I recommend thawing frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).

Why do you recommend using leftover or day old rice in fried rice?

Freshly cooked rice is hot and sticky and has too much moisture, which can result in mushy, soggy fried rice. Leftover or day old rice is drier, resulting in a much better texture to work with and allowing the rice to crisp and toast very nicely.

I only have freshly cooked rice. What can I do?

You can still mimic day old rice with freshly cooked rice by cooking the rice with less water, and then letting it cool and dry out on a baking sheet – in an even layer – for a few hours.

Recipe

Yield: 4 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes

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

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.