Sheet Pan Shrimp Fried Rice
A quick and easy sheet pan shrimp fried rice recipe that combines succulent shrimp, vegetables, and rice all cooked together on one pan for a flavorful, fuss-free meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 pound raw shrimp, peeled and deveined
3 cups cooked jasmine rice, preferably chilled
1 cup frozen peas and carrots, thawed
1 medium yellow onion, diced
3 cloves garlic, minced
2 large eggs, lightly beaten
3 tablespoons soy sauce
2 tablespoons vegetable oil, divided
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
1/4 teaspoon salt
3 green onions, thinly sliced
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the shrimp with 1 tablespoon of vegetable oil, 1 tablespoon soy sauce, black pepper, and salt. Toss to coat evenly.
Spread the shrimp in a single layer on one side of a large sheet pan.
In the same bowl, add the cooked rice, thawed peas and carrots, diced onion, minced garlic, remaining 1 tablespoon vegetable oil, remaining 2 tablespoons soy sauce, and sesame oil. Toss until well combined.
Spread the rice mixture evenly on the other side of the sheet pan, keeping it separate from the shrimp.
Place the sheet pan in the oven and bake for 10 minutes.
Remove the sheet pan from the oven. Push the rice mixture to one side of the pan and pour the beaten eggs onto the empty side.
Return the sheet pan to the oven and bake for another 5 minutes, or until the eggs are set.
Remove the pan from the oven and gently fold the cooked eggs into the rice mixture along with the shrimp until everything is evenly combined.
Sprinkle the sliced green onions over the top and serve immediately.