Sheet-Pan Shrimp Fried Rice

Sheet-Pan Shrimp Fried Rice

  • Preparation 20 min
  • Cooking 20 min
  • Servings 4
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Sauce

    • 3 tbsp (45 ml) low-sodium soy sauce
    • 1 tbsp (15 ml) water
    • 1 tbsp brown sugar
    • 1 tbsp (15 ml) sesame oil
    • 1 tsp (5 ml) sambal oelek
  • Rice

    • 2 carrots, peeled and cut into small dice
    • 1 tbsp fresh ginger, chopped
    • 3 tbsp (45 ml) vegetable oil
    • ¾ lb (340 g) small frozen shrimp, thawed (see note)
    • 1 large zucchini, diced
    • 2 garlic cloves, chopped
    • 4 cups (1 litre) cooked basmati or Calrose (sushi) rice (see note)
    • 2 green onions, thinly sliced
    • Lime wedges, for serving (optional)

Preparation

  • Sauce

  • Rice

Note from Ricardo

The shrimp can be replaced with leftover cooked chicken. In this case, add the chicken at the same time as the rice.

To get 4 cups (1 litre) of cooked rice, you will need to cook 1 ¼ cups (270 g) or raw rice.

Personal Note

To help you with this recipe

Non-stick Baking Sheet

Non-stick Baking Sheet

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