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Sheet Pan Fried Rice Recipe

Sheet Pan Fried Rice Recipe
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★★★★★

4.9 from 14 reviews

This Sheet Pan Fried Rice recipe is a quick and flavorful one-pan meal combining succulent shrimp, savory shiitake mushrooms, and vibrant vegetables baked to crispy perfection. Ideal for using up leftover rice, it’s a convenient oven-baked twist on classic fried rice garnished with fried eggs, green onions, and toasted sesame seeds.

Ingredients

Scale

Protein

  • 1 pound medium shrimp (peeled and deveined)
  • 4 fried eggs

Vegetables & Aromatics

  • 1 1/2 cups thinly sliced shiitake mushrooms
  • 1 small onion (diced)
  • 2 medium carrots (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon freshly grated ginger
  • 3/4 cup frozen green peas
  • 2 green onions (thinly sliced)

Grains

  • 4 cups leftover white or brown rice

Sauces & Oils

  • 6 tablespoons oyster sauce (divided)
  • 2 tablespoons canola oil
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil

Seasonings & Garnishes

  • Freshly ground black pepper (to taste)
  • 2 teaspoons toasted sesame seeds

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 475°F (245°C). Lightly oil a baking sheet or coat it with nonstick spray to prevent sticking during baking.
  2. Marinate Shrimp: In a large bowl, toss the peeled and deveined shrimp with 1 tablespoon of oyster sauce and 1/2 teaspoon of freshly ground black pepper. Set this mixture aside to marinate slightly.
  3. Combine Rice Mixture: In another large bowl, combine the leftover rice, thinly sliced shiitake mushrooms, diced onion, diced carrots, canola oil, rice wine vinegar, toasted sesame oil, freshly grated ginger, minced garlic, and the remaining 5 tablespoons of oyster sauce. Mix thoroughly to evenly distribute all ingredients.
  4. Spread Rice on Baking Sheet: Transfer the rice mixture onto the prepared baking sheet, spreading it out in a single, even layer to ensure even cooking and browning.
  5. Bake Rice Mixture: Place the baking sheet in the preheated oven and bake for about 15 to 18 minutes. Stir and scrape the mixture occasionally to lift any browned bits off the bottom, encouraging even crisping.
  6. Add Shrimp and Peas: Stir in the frozen green peas and the shrimp mixture into the rice on the baking sheet. Return to the oven and bake for an additional 6 to 8 minutes, or until the shrimp turn pink, firm, and are cooked through.
  7. Serve: Remove from the oven and serve immediately. Top each serving with a fried egg and garnish with thinly sliced green onions and toasted sesame seeds for added flavor and texture.

Notes

  • Use leftover rice that is at least a day old for best texture; fresh rice may become mushy.
  • Adjust the oyster sauce quantity based on salt preference or substitute with soy sauce for a different flavor.
  • Feel free to swap shrimp for chicken or tofu to customize protein.
  • To make ahead, prepare rice mixture and shrimp separately, then assemble and bake when ready.
  • Ensure shrimp are fully cooked to an internal temperature of 145°F (63°C) for safety.

Nutrition

Keywords: sheet pan fried rice, shrimp fried rice, easy fried rice recipe, baked fried rice, one pan meal, oyster sauce fried rice, leftover rice recipe

Find it online: https://recipeswithmia.com/sheet-pan-fried-rice-recipe/