Sheet Pan Shrimp Fried Rice

 2 Tbsp toasted sesame oil

2 Tbsp soy sauce

1 Tbsp sambal oelek (ground fresh chili paste)

1 Tbsp rice vinegar

1 tsp fish sauce

3 cups cooked long grain white rice, at room temperature

1 cup matchstick carrots

1 cup finely chopped red bell pepper

1/2 cup finely chopped yellow onion 

1/2 cup plus 2 Tbsp sliced scallions

2 large eggs, lightly beaten

1 lb large peeled deveined raw shrimp

1 cup frozen sweet peas, thawed

 

1.  Preheat oven to 450 degrees.  Whisk together sesame oil, soy sauce, sambal oelek, rice vinegar, and fish sauce in a small bowl.  Stir together rice, carrots, bell pepper, onion, and 1/2 cup of the scallions in a large bowl.  Add sesame oil mixture to rice mixture; stir well  to fully coat.

2.  Spread rice mixture in an even layer on a rimmed baking sheet.  Bake in preheated oven until rice begins to toast on outer edges,  about 15 minutes.  Remove from oven.  stir; drizzle evenly with eggs, adn top with shrimp.

3.  Return rice mixture to oven; bake at 450 degrees until shrimp is opaque and cooked through and eggs are cooked through, 5 to 7 minutes.  Remove from  oven, transfer mixture to a large bowl.  Add peas; toss to combine until peas are warmed through, about 1 minutes.  Sprinkle with remaining 2 Tbsp scallions, serve immediately. 

Serves 4