Sheet Pan Fried Rice

Name: Sheet Pan Fried Rice
Yield: 4
Ingredients: 4 cups cooked rice (preferably leftover and slightly dry); 5 scallions, white and dark green parts separated, thinly sliced; 2 large carrots, peeled and grated using the large holes on a box grater; 3/4 cup frozen peas, thawed; 2 garlic cloves, finely grated; 1 tablespoon finely grated ginger; 1/4 cup vegetable oil; 1/4 cup soy sauce; 3 tablespoons seasoned rice wine vinegar; 1 tablespoon sesame oil; 3 large eggs, beaten to blend; 3/4 pound medium shrimp, peeled and deveined, tails removed; Toasted sesame seeds and sriracha, for serving

Sheet Pan Fried Rice was pinched from <a href="https://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-fried-rice-5230812" target="_blank" rel="noopener">www.foodnetwork.com.</a>

"Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first...."

INGREDIENTS

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4 cups cooked rice (preferably leftover and slightly dry)

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5 scallions, white and dark green parts separated, thinly sliced

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2 large carrots, peeled and grated using the large holes on a box grater

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3/4 cup frozen peas, thawed

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2 garlic cloves, finely grated

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1 tablespoon finely grated ginger

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1/4 cup vegetable oil

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1/4 cup soy sauce

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3 tablespoons seasoned rice wine vinegar

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1 tablespoon sesame oil

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3 large eggs, beaten to blend

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3/4 pound medium shrimp, peeled and deveined, tails removed

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Toasted sesame seeds and sriracha, for serving

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