Sheet Pan Shrimp ‘Fried’ Rice

If you don’t feel like cooking, you equally don’t feel like cleaning up either- it goes hand in hand. Luckily, this super fast and delicious dish is ready in less than 30 minutes AND requires minimal dishes!

Enjoy x

INGREDIENTS:

• 2 tablespoons toasted sesame oil

• 2 tablespoons liquid aminos

• 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 sliced scallions

• 2 large eggs, lightly beaten

• 1 pound large peeled, deveined raw shrimp

INSTRUCTIONS:

1. Preheat oven to 450 degrees F.

2. Whisk together sesame oil, liquid aminos, rice vinegar, and fish sauce in a small bowl.

3. Stir together rice, carrots, bell pepper, onion, and 1/2 cup of the scallions in a large bowl.

4. Add sesame oil mixture to rice mixture; stir well to fully coat.

5. Spread rice mixture in an even layer on a rimmed baking sheet.

6. Bake until rice begins to toast on outer edges, about 15 minutes then remove.

7. Stir; drizzle evenly with eggs, and top with shrimp.

8. Return rice mixture to oven; bake at 450 until shrimp and eggs are cooked through, 5 to 7 minutes.

9. Remove from oven; transfer mixture to a large bowl.

10. Sprinkle with remaining 2 tablespoons scallions; serve immediately.