Mom’s sheet pan shrimp fried rice✨ Fried Rice:▪️3 Cups Cooked, Cooled Jasmine Rice (from 1 cup uncooked rice)▪️1 Cup Napa Cabbage, thinly sliced in 1” pieces▪️1/4 Cup Finely Chopped Carrot▪️3 Scallions, sliced▪️8 oz. Large Peeled & Deveined Shrimp, sliced in 1/2-inch pieces▪️1 tsp Kosher Salt▪️1/2 tsp Freshly Ground Black Pepper▪️2 tsp Soy Sauce▪️1 Tbsp Sesame Seeds▪️2 Tbsp Toasted Sesame Oil▪️2 Eggs▪️ Garlic Butter:▪️1 Tbsp Butter▪️1 Garlic Clove, finely chopped▪️ 1️⃣ Preheat the oven to 425F and line a sheet pan with parchment paper. 2️⃣ Spread the rice in an even layer and top evenly with the Napa cabbage, carrot, scallions, shrimp, salt, pepper, soy sauce, and sesame seeds. Drizzle the sesame oil over the top, making sure to get some around the edges of the rice for extra crispiness. 3️⃣ In a small bowl, combine the garlic and butter. Microwave until melted (or melt in a pan), stir, and drizzle evenly over the rice. 4️⃣ Use two spoons to make two small wells in the rice, then crack one egg into each well. 5️⃣ Bake for 18-20 mins, until the shrimp is opaque white and pink, the rice is crisp at the edges, and the eggs are cooked through. Slice the eggs into small pieces with two knives, then toss everything on the sheet pan to combine. Serve and enjoy! ⏲10 minute prep time + 15 minute cook time Recipe serves 4 For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘
