Sheet pan fried rice
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.
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
INSTRUCTIONS
Preheat oven to 475 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large bowl, combine shrimp, 1 tablespoon oyster sauce and 1/2 teaspoon pepper; set aside.
In a large bowl, combine rice, mushrooms, onion, carrots, canola oil, rice wine vinegar, sesame oil, ginger, garlic and remaining 5 tablespoons oyster sauce.
Place rice mixture in a single layer onto the prepared baking sheet. Read More…
