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This sheet pan shrimp fried rice is the easiest way to make quick fried rice! You’ll love the perfectly crispy edges.

A bowl filled with sheet pan shrimp fried rice and chopsticks ready to be enjoyed.

Fried rice is a go-to in our family because it’s always so easy, but recently I tested a theory to make it even easier… sheet pan “fried” rice! It’s just as yummy as pan-fried rice but requires even less time in the kitchen! I use pre-chopped veggies to make the clean up easy, and all you really have to wash is the sheet pan used to make the fried rice.

This version is made with shrimp as an easy protein and lots of veggies, and is gluten and soy free.

Why you’ll love this sheet pan-fried rice

  • It’s veggie-packed. It’s made with cauliflower, onion, garlic, peas, and carrots for the perfect fiber-rich meal.
  • It’s an easy way to cook protein. Shrimp is already easy to cook, but this method is even easier!

The ingredients for sheet pan-fried rice

  • Cooked Jasmine Rice. You want to use rice that was previously cooked and cooled, as warm rice won’t get as crispy.
  • Peas, Carrots, Garlic and Ginger. These are the veggies used for the dish.
  • Rice Vinegar and Coconut Aminos.
  • Shrimp. I add the shrimp whole to save time chopping!

How to make sheet pan-fried rice

  • Step One. Mix all the ingredients except for the shrimp.
  • Step Two. Add the rice mixture to the baking sheet and bake.
  • Step Three. Toss the shrimp in salt, pepper, coconut aminos, and avocado oil.
  • Step Four. Add the shrimp to the baking sheet and bake another 10 minutes.

Step by step photos of making the sheet pan shrimp fried rice.

  • Step Five. Remove from the oven and enjoy!

A pan of sheet pan shrimp fried rice after cooking.

 

Tips & Tricks

  • Make sure your rice is cool! If you add hot rice to the oven, it’s not going to crisp as well as cold rice. For perfect crispy fried rice, you’ll want to use rice that is cooked and cooled.
  • Add more veggies if desired. Veggies like chopped broccoli, cauliflower rice, and onion would all be great additions to this recipe!

Can you add an egg to this recipe?

You can actually drizzle scrambled egg over the sheet pan toward the end when you add the shrimp for a scrambled egg texture. If you prefer a fried egg, you can also just fry it in a pan if you prefer to have a little more control over just how crispy you get your eggs.

A plate filled with sheet pan shrimp fried rice sitting on a counter.

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Sheet Pan Fried Rice with Shrimp

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 3 servings 1x
  • Diet: Gluten Free
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Ingredients

Units Scale
  • 3 cups jasmine rice, cooked and cooled
  • 1 cup frozen mixed peas and carrots, defrosted
  • 2 tbsp avocado oil, divided
  • 3 1/2 tbsp coconut aminos, divided
  • 1 tbsp rice vinegar
  • 1 tsp coconut sugar
  • Salt and pepper
  • 2 cloves garlic, grated
  • 3/4 lb shrimp, peeled and deveined
  • 2 tbsp green onion

Instructions

  1. Preheat the oven to 425 F and line a large baking sheet with lightly greased parchment paper.
  2. Add the cooked and cooled rice to a large bowl along with the mixed vegetables, 3 tbsp of coconut aminos, rice vinegar, coconut sugar, salt and pepper, grated garlic and ginger, and 1 1/2 tbsp of avocado oil. Toss to fully combine.
  3. Add the rice mixture to the baking sheet and spread in an even layer. Transfer to the oven and bake for 15-18 minutes or until the rice begins to crisp. Remove from the oven.
  4. While the rice cooks, add the shrimp to a bowl and toss with salt and pepper, 1/2 tbsp of coconut aminos, and 1/2 tbsp of avocado oil.
  5. Add the shrimp to the baking sheet, nestling it in with the rice. Return to the oven and bake for another 10 minutes or until the shrimp is pink and cooked through.
  6. Remove from the oven and serve topped with green onion.

Notes

  • All nutrition facts are estimated and will vary.
  • Prep Time: 10
  • Cook Time: 30
  • Category: Main Dishes
  • Method: Oven
  • Cuisine: Asian Inspired

Nutrition

  • Calories: 475
  • Fat: 10.5g
  • Carbohydrates: 65.7g
  • Fiber: 2g
  • Protein: 28.2g