Name: Sheet-Pan Shrimp Fried Rice
Prep time: 15 min
Total time: 35 min
Ingredients: 2 tablespoons toasted sesame oil; 2 tablespoons lower-sodium soy sauce; 1 tablespoon sambal oelek (ground fresh chile paste); 1 tablespoon rice vinegar; 1 teaspoon fish sauce; 3 cups cooked long-grain white rice, at room temperature; 1 cup matchstick carrots; 1 cup finely chopped red bell pepper; 0.5 cup finely chopped yellow onion; 0.5 cup plus 2 Tbsp. sliced scallions; 2 large eggs, lightly beaten; 1 pound large peeled, deveined raw shrimp; 1 cup frozen sweet peas, thawed

Sheet-Pan Shrimp Fried Rice

4.5

(4)

4 Reviews

This sheet-pan shrimp fried rice recipe is a great way to use leftover rice, but you could also use pre-cooked microwave rice. Let it come to room temperature while you chop the veggies. Sambal, the spicy chile-based condiment popular in Indonesia, Malaysia and southern India, provides a kick.

EatingWell Test Kitchen

Updated on October 20, 2020

Reviewed by Dietitian

Jessica Ball, M.S., RD

Prep Time:

15 mins

Additional Time:

20 mins

Total Time:

35 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons toasted sesame oil
2 tablespoons lower-sodium soy sauce
1 tablespoon sambal oelek (ground fresh chile paste)
1 tablespoon rice vinegar
1 teaspoon fish sauce
3 cups cooked long-grain white rice, at room temperature
1 cup matchstick carrots
1 cup finely chopped red bell pepper
½ cup finely chopped yellow onion
½ cup plus 2 Tbsp. sliced scallions
2 large eggs, lightly beaten
1 pound large peeled, deveined raw shrimp
1 cup frozen sweet peas, thawed

Directions

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.
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 (per serving)

393	Calories
11g	Fat
46g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 393
% Daily Value *
Total Carbohydrate 46g	17%
Dietary Fiber 4g	14%
Total Sugars 6g
Protein 25g	50%
Total Fat 11g	14%
Saturated Fat 2g	10%
Sodium 736mg	32%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.