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Sheet Pan Shrimp Fried Rice

Thrive Carolinas / In The Kitchen  / Sheet Pan Shrimp Fried Rice

Sheet Pan Shrimp Fried Rice

Sheet Pan Shrimp Fried Rice


  • 2 T toasted sesame oil
  • 1 cup matchstick carrots
  • 2 T coconut amines
  • 1 c finely chopped red pepper
  • 1 T sambal oelek
  • ½ c finely chopped onion
  • 2 t minced ginger
  • 2 garlic cloves, minced
  • 1 T rice wine vinegar
  • ½ c plus 2 T sliced green scallions
  • 1 t fish sauce, gluten-free
  • 3 large eggs, lightly beaten
  • 3 cups cooked basmati brown rice 1 lb large shrimp peeled, deveined and
    cut into thirds
  • 1 c edamame shelled and thawed if frozen


  • Preheat oven to 450 degrees. Whisk together sesame oil, coconut amines, sambal oelek, rice
    vinegar, and fish sauce in a small bowl. Mix rice, carrots, chopped
  • pepper, chopped onion, and ½ cup of the scallions in a larger bowl. Add the sesame oil mixture to the rice mixture and
    mix well.
  • Spread rice and vegetables on a parchment-lined rimmed baking sheet. Bake in the oven for about
    15 minutes but watch to ensure the rice does not brown too much. Remove from oven. Drizzle
    with beaten eggs and scatter shrimp pieces. Return to oven and bake for an additional 5-7
    minutes. Remove from oven and transfer to a large serving bowl. Add edamame and toss to
    combine. Sprinkle with remaining green onions.
Thrive Carolinas

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