Sheet Pan Shrimp Fried Rice
sheet pan shrimp fried rice recipe
This Sheet Pan Shrimp Fried Rice is a quick and easy one-pan dinner loaded with juicy shrimp, fluffy rice, eggs, peas, carrots, and savory fried rice flavor. Ready in just 30 minutes, it’s perfect for busy weeknights, meal prep, and homemade takeout nights.
Ingredients
Method
- Preheat the oven to 425°F (220°C). Lightly grease a large sheet pan or line it with parchment paper.
- Spread the cooked cold rice evenly across the sheet pan. Break up any large clumps with a spatula.
- Add the shrimp, peas and carrots, diced bell pepper, and green onions over the rice.
- Add the shrimp, peas and carrots, diced bell pepper, and green onions over the rice.
- Pour the sauce mixture evenly over the rice and shrimp. Toss gently until everything is coated.
- Pour the sauce mixture evenly over the rice and shrimp. Toss gently until everything is coated.
- Bake for 10 minutes. Remove the pan and stir everything together, breaking up the cooked eggs into small pieces.
- Return to the oven and bake for another 8–10 minutes, or until the shrimp are pink and fully cooked.
- Remove from the oven and sprinkle with sesame seeds and additional green onions.
- Remove from the oven and sprinkle with sesame seeds and additional green onions.
Notes
Cold leftover rice works best for fried rice.
Add broccoli, edamame, or snap peas for extra vegetables.
Use chicken instead of shrimp if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.