I’m all for using leftovers in new ways. It’s even better when you can cook the best fried rice using a sheet pan. The edges will be the most crispy and crunchy.

This recipe is made with leftover rice that has been dried (brown or whit). You can also use any leftover vegetables for this meal to clean out the fridge. You can substitute any veggie you like in place of carrots, peas, or mushrooms.

Serve with fried or soft-boiled eggs, topped with green onions or toasted sesame seed.


Peeled and deveined 1 pound medium Shrimp

6 tablespoons of oyster sauce, divided

To taste: freshly ground black pepper

White or brown rice leftovers: 4 cups

1 1/2 cups thinly cut shiitake mushroom

1 small onion diced

Two medium carrots, diced

Canola oil two tablespoons

Use 1 1/2 teaspoons of rice wine vinegar

One tablespoon of sesame oil toasted

Freshly grated Ginger, 1 Tablespoon

Three cloves garlic, minced

Green peas, 3/4 cup, frozen

Four fried eggs

Green onions thinly sliced

Sesame seeds toasted two teaspoons


Preheat oven to 475 degrees F. Lightly lubricate a cookie sheet, or spray with nonstick spray.

Combine shrimp in a large dish with 1 tablespoon of oyster sauce, and 1/2 teaspoon of pepper, and set aside.

Combine rice, onions, carrots, rice wine vinegar, and sesame oil in a large bowl. Add the remaining 5 tablespoons of oyster sauce, ginger, and garlic.

Place the rice mixture on a baking sheet.

Bake for 15-18 minutes until the rice starts to brown. Stir and remove any browned bits that may have accumulated on the bottom of your baking sheet.

Mix in the peas, shrimp, and mixture. Place in oven and bake until shrimp is pink, firm, and cooked through an additional 6-8 minutes.

Serve immediately, with green onions, sesame seeds, and/or green onion.

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