Some dinners demand too much time and too many pots. This recipe flips that script, turning a usually stir-fried favorite into a simple, no-fuss sheet pan meal. Shrimp, fluffy rice, vibrant vegetables, and scrambled eggs all mingle together in the oven, freeing up your hands to do anything but hover over the stove.
Last week, I tossed everything onto a sheet pan while distractedly scrolling through my phone, half-listening to a podcast. I wasn’t even sure the eggs would cook right without stirring constantly, but the oven did its magic. When I pulled it out, the shrimp were perfectly pink, the rice had soaked up the savory sauces, and the peas and carrots still had a little bite. It smelled so good that I almost forgot to wait for it to cool. There was a moment, somewhere between pulling the pan out and plating it, where I realized just how easy dinner had been. If only all busy nights could be like this.
- One pan means less cleanup, making weeknight dinners less daunting.
- The shrimp stay juicy without needing constant attention.
- Fluffy rice and scrambled eggs bake together, creating a comforting texture combo.
- It’s simple — and that’s kind of the point.
- Vegetables add color and freshness but you might want to try swapping in what’s in your fridge.
If you’re worried about timing or juggling ingredients, don’t be. This dish is pretty forgiving, and the oven does the heavy lifting. You can prep the rice ahead or use leftover rice, though fresh-cooked rice gives the best texture. And feel free to adjust the sauces to your taste — a little more soy or a splash of something spicy can make it your own.
PrintSheet Pan Shrimp Fried Rice
A quick and easy sheet pan shrimp fried rice recipe that combines succulent shrimp, fluffy rice, and colorful vegetables all cooked together on one pan for a delicious and hassle-free meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 1/2 cups long grain white rice, uncooked
3 cups water
1 pound raw shrimp, peeled and deveined
2 tablespoons vegetable oil, divided
2 large eggs, beaten
1 cup frozen peas and carrots, thawed
1/2 cup diced yellow onion
3 cloves garlic, minced
3 green onions, sliced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 teaspoon ground black pepper
1/4 teaspoon salt
Instructions
Preheat the oven to 400°F (200°C).
In a medium saucepan, combine the uncooked rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked and water is absorbed. Remove from heat and let stand covered for 5 minutes.
Spread the cooked rice evenly on a large rimmed sheet pan.
In a small bowl, toss the shrimp with 1 tablespoon of vegetable oil, 1 tablespoon soy sauce, and 1/4 teaspoon black pepper. Arrange the shrimp in a single layer on one side of the sheet pan.
In a separate bowl, whisk the beaten eggs with a pinch of salt.
Pour the eggs over the rice on the sheet pan, spreading evenly.
Scatter the thawed peas and carrots, diced onion, and minced garlic evenly over the rice and eggs.
Drizzle the remaining 1 tablespoon vegetable oil, 2 tablespoons soy sauce, and oyster sauce over the entire sheet pan mixture.
Gently toss everything on the sheet pan with a spatula to combine ingredients evenly without disturbing the shrimp placement too much.
Place the sheet pan in the preheated oven and bake for 12-15 minutes, stirring once halfway through cooking, until the shrimp are pink and cooked through and the eggs are set.
Remove from oven and sprinkle sliced green onions over the top.
Serve warm directly from the sheet pan.
For this recipe, a large rimmed sheet pan is all you need—nothing fancy. Serving it straight from the pan adds to the easy vibe, and a sprinkle of fresh green onions on top livens it up. If you want to mix it up, try swapping peas and carrots for bell peppers or edamame. Sometimes I add a dash of sesame oil before baking, but I haven’t tried it every time. You can also experiment with different proteins like chicken or tofu, though shrimp’s quick cooking time makes the whole process smoother.
FAQ
Can I use leftover rice? Yes, but this recipe is designed with freshly cooked rice in mind for the best texture. Leftover rice might clump a little more.
What if I don’t have oyster sauce? You can leave it out or substitute with a bit of hoisin sauce or extra soy sauce, though the flavor will shift slightly.
Can I make this gluten-free? Use tamari or a gluten-free soy sauce alternative, and double-check your oyster sauce label.
How do I reheat leftovers? Quickly in a skillet or microwave until warm. The shrimp might be a bit firmer, but still tasty.
Next time you want dinner without the fuss, give this sheet pan shrimp fried rice a shot. It’s a simple way to enjoy a comforting meal with minimal cleanup. Save this recipe for your busiest nights—you might just find a new favorite.