Classic shrimp fried rice gets amped-up flavor with sambal heat. The textures are pretty spot on with hits of crispy and tender rice and are the same as you'd get if you prepared it in a wok or skillet. This sheet-pan shrimp fried rice recipe is a great way to use leftover rice, but you could also use pre-cooked microwave rice so that it can be coming to room temperature while you chop the veggies.

Cooking Light
Source: 400 Calorie Recipes

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Recipe Summary

active:
15 mins
total:
35 mins
Servings:
4
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Whisk together sesame oil, soy sauce, sambal oelek, rice vinegar, and fish sauce in a small bowl. Stir together rice, carrots, bell pepper, onion, and 1/2 cup of the scallions in a large bowl. Add sesame oil mixture to rice mixture; stir well to fully coat.

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  • Spread rice mixture in an even layer on a rimmed baking sheet. Bake in preheated oven until rice begins to toast on outer edges, about 15 minutes. Remove from oven. Stir; drizzle evenly with eggs, and top with shrimp.

  • Return rice mixture to oven; bake at 450 degrees F until shrimp is opaque and cooked through and eggs are cooked through, 5 to 7 minutes. Remove from oven; transfer mixture to a large bowl. Add peas; toss to combine until peas are warmed through, about 1 minute. Sprinkle with remaining 2 tablespoons scallions; serve immediately.

Nutrition Facts

393 calories; protein 25g 50% DV; carbohydrates 46g 15% DV; dietary fiber 4g 16% DV; sugars 6g; fat 11g 17% DV; saturated fat 2g 10% DV; sodium 736mg 29% DV.
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