Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 cups cooked rice (preferably leftover and slightly dry)
- 5 scallions, white and dark green parts separated, thinly sliced
- 2 large carrots, peeled and grated using the large holes on a box grater
- 3/4 cup frozen peas, thawed
- 2 garlic cloves, finely grated
- 1 tablespoon finely grated ginger
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 3 tablespoons seasoned rice wine vinegar
- 1 tablespoon sesame oil
- 3 large eggs, beaten to blend
- 3/4 pound medium shrimp, peeled and deveined, tails removed
- Toasted sesame seeds and sriracha, for serving
Instructions
- Preheat the oven to 475 degrees F.
- Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 552 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 276 mg |
| Sodium | 1087 mg |
Reviews
put a large oven proof fry pan in the hot oven tp preheat while I prepped the rest of the meal. Later, after I drizzled the eggs over the mixture I returned the pan back to the oven and turned off the heat for the last 10 minutes. Easy and delicious!
Not sure about the one stars complaining about no flavor… they must have substituted too many ingredients. I made this tonight with only a few substitutions/additions and it was delicious!!! Will definitely make again. Omitted the peas, instead did frozen broccoli thawed and drained, added mushrooms and diced onions. I also cubed the carrots instead of grating. I left out the shrimp and used leftover rotisserie chicken cubed and tossed in sriracha, oyster sauce, soy sauce, garlic and ginger, added an egg bc I like eggs and I topped it with an over easy egg as well. Oh and added a splash of fish sauce to the mixture. Much better than any attempt at fried rice on the stove I’ve tried in the past. And much easier! Cook time was perfect, 15 mins and it got crisp and then another 5 minutes once I added the beaten egg and chicken pieces. Docked a star because I think it needed some altering but after the changes I made it was great.
A simple tasty recipe enjoyed simultaneously by Boomers, Gen X, Millennials and Gen Z! Add some red pepper flakes or spicy Asian condiment of your choice for a flavor boost if you like.
I cut this recipe down to feed just one (1/4) and I adjusted the cook times, but apparently not enough. It was super dry, but the flavor was there. Cooked the rice first for 8 minutes – not enough – and then added another 5 (possibly too much – but the rice was perfect) then added the shrimp and egg and cooked for another 4 minutes, checked it at 2 minutes, but the shrimp wasn’t cooked through. I’m going to try it again and adjust the cooking times. I gave it 5 stars because I think this was mostly user error.
Yummy!
We make this regularly. It’s so easy and flavorful- great for meal prep. I often sub half the rice with cauliflower rice and add some spinach. You can also add different fish or even meats or tofu – whatever you add, this recipe tastes delicious.
We make this regularly. It’s so easy and flavorful- great for meal prep. I often sub half the rice with cauliflower rice and add some spinach. You can also add different fish or even meats or tofu – whatever you add, this recipe tastes delicious.
This was a really good recipe, all 3 of my teenagers and husband gobbled it down without any complaints. I marinated some fresh diced chicken breast in soy sauce, honey and garlic for an hour before adding it to the rice. Also doubled the recipe and baked at 450.
Holy cow, what a mess! Not sure what I did wrong, but it scraping to toss and, ultimately, to serve was a chore, as was cleanup. Next time (And there WILL be a next time!) I’ll add a sheet of parchment paper which should fix everything.
This is a great option if you’re making stir fry because once it’s in the oven you can pretty much forget it and concentrate on the activity of the stir fry.
Very tasty, even without the shrimp. (I don’t like shrimp, much to my husband’s dismay.)
Superb! I doubled the recipe and I did add a bag of angel hair cabbage, turned the oven down to 400 to begin with (so it took a bit longer). I stirred the eggs in after drizzling over the rice then put the shrimp in. Stirred one more time after about 7 minutes and crannies up the heat at that time to get it a bit drier and crispier. Stayed in about another 7 minutes. Maybe it took longer also because I didn’t use the temp recommended but also having doubled the recipe, there was a lot more to cook. As someone else posted, I added the siracha in the original sauce instead of adding it later.
Everytime I make this for dinner everyone LOVES ❤️ it!!! I have changed the veggies and protein and everytime it’s just fabulous and EASY and can be cheap!!!!!!
Tasty with white sauce