January 30, 2023

FOODDRAGON

Elegant Food

Sheet Pan Fried Rice – Rattling Scrumptious

2 min read

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Sheet Pan Fried Rice - This is such a great way to use leftover rice! And this sheet pan version is so easy with the crispiest edges. SO GOOD.

That is such an effective way to make use of leftover rice! And this sheet pan model is really easy with the crispiest edges. SO GOOD.

Sheet Pan Fried Rice - This is such a great way to use leftover rice! And this sheet pan version is so easy with the crispiest edges. SO GOOD.

I’m all for repurposing leftovers. And I’m much more for it when you can also make the perfect type of fried rice on a sheet pan, yielding the crispiest, crunchiest edges.

Sheet Pan Fried Rice - This is such a great way to use leftover rice! And this sheet pan version is so easy with the crispiest edges. SO GOOD.

The key to that is utilizing leftover dried out rice (brown or white). And it’s also possible to repurpose any leftover veggies right here for a clean-out-the-fridge kind meal. In case you don’t like carrots or peas or mushrooms, you possibly can go away it out and sub a veggie to your liking like zucchini, broccoli, bell pepper, asparagus and even cabbage.

Sheet Pan Fried Rice - This is such a great way to use leftover rice! And this sheet pan version is so easy with the crispiest edges. SO GOOD.

Serve with fried eggs (over straightforward or sunny facet up and even tender boiled eggs), garnished with inexperienced onions and toasted sesame seeds for an entire meal.

Sheet Pan Fried Rice - This is such a great way to use leftover rice! And this sheet pan version is so easy with the crispiest edges. SO GOOD.

  • 1 pound medium shrimp, peeled and deveined
  • 6 tablespoons oyster sauce, divided
  • Freshly floor black pepper, to style
  • 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
  • 1 ½ tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • ¾ cup frozen inexperienced peas
  • 4 fried eggs
  • 2 inexperienced onions, thinly sliced
  • 2 teaspoons toasted sesame seeds
  • Preheat oven to 475 levels F. Flippantly oil a baking sheet or coat with nonstick spray.
  • In a big bowl, mix shrimp, 1 tablespoon oyster sauce and 1/2 teaspoon pepper; put aside.

  • In a big bowl, mix rice, mushrooms, onion, carrots, canola oil, rice wine vinegar, sesame oil, ginger, garlic and remaining 5 tablespoons oyster sauce.

  • Place rice combination in a single layer onto the ready baking sheet.

  • Place into oven and bake till the rice begins to brown, about 15-18 minutes, stirring and scraping any browned bits from the underside of the baking sheet.

  • Stir in peas and shrimp combination. Place into oven and bake simply till shrimp are pink, agency and cooked by, an extra 6-8 minutes.

  • Serve instantly with eggs, garnished with inexperienced onions and sesame seeds, if desired.

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