Sheet-Pan Shrimp Fried Rice

Ingredients

• 2 tablespoons toasted sesame oil

• 2 tablespoons lower-sodium soy sauce

• 1 tablespoon sambal oelek (ground fresh chile paste)

• 1 tablespoon rice vinegar

• 1 teaspoon fish sauce

• 3 cups cooked long-grain white rice, at room temperature

• 1 cup matchstick carrots

• 1 cup finely chopped red bell pepper

• ½ cup finely chopped yellow onion

• ½ cup plus 2 Tbsp. sliced scallions

• 2 large eggs, lightly beaten

• 1 pound large peeled, deveined raw shrimp

• 1 cup frozen sweet peas, thawed

1. Preheat oven to 450 degrees F. Whisk together sesame oil, soy sauce, sambal oelek, rice vinegar, and fish sauce in a small bowl. Stir together rice, carrots, bell pepper, onion, and 1/2 cup of the scallions in a large bowl. Add sesame oil mixture to rice mixture; stir well to fully coat.

2. Spread rice mixture in an even layer on a rimmed baking sheet. Bake in preheated oven until rice begins to toast on outer edges, about 15 minutes. Remove from oven. Stir; drizzle evenly with eggs, and top with shrimp.

3. Return rice mixture to oven; bake at 450 degrees F until shrimp is opaque and cooked through and eggs are cooked through, 5 to 7 minutes. Remove from oven; transfer mixture to a large bowl. Add peas; toss to combine until peas are warmed through, about 1 minute. Sprinkle with remaining 2 tablespoons scallions; serve immediately.

Nutrition Facts (per serving)