Pan fried rice – damn delicious

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Pan Fried Rice - This is a great way to use leftover rice! And this skillet version is so easy with the crispiest edges. SO GOOD.

This is a great way to use leftover rice! And this skillet version is so easy with the crispiest edges. SO GOOD.

Pan Fried Rice - This is a great way to use leftover rice! And this skillet version is so easy with the crispiest edges. SO GOOD.

I’m all for reusing leftovers. And I’m even more in favor of making the best kind of fried rice on a sheet pan, with the crispiest, crispiest edges.

Pan Fried Rice - This is a great way to use leftover rice! And this skillet version is so easy with the crispiest edges. SO GOOD.

The secret is using leftover dried rice (brown or white). And you can also reuse leftover veggies here for a clear out the fridge-type meal. If you don’t like carrots or peas or mushrooms, you can omit it and add a veg to your liking like zucchini, broccoli, peppers, asparagus, or even cabbage.

Pan Fried Rice - This is a great way to use leftover rice! And this skillet version is so easy with the crispiest edges. SO GOOD.

Serve as a complete meal with fried eggs (on the light or sunny side up, or even soft-boiled eggs) garnished with scallions and toasted sesame seeds.

Pan Fried Rice - This is a great way to use leftover rice! And this skillet version is so easy with the crispiest edges. SO GOOD.

  • 1 lb medium shrimp, peeled and deveined
  • 6 tablespoon oyster sauce, divided
  • Freshly ground black pepper, taste
  • 4 cups leftover white or brown rice
  • 1½ cups thinly sliced ​​shiitake mushrooms
  • 1 small onion, rolled
  • 2 medium carrots, rolled
  • 2 tablespoon rapeseed oil
  • 1½ tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, chopped
  • ¾ Cup frozen green peas
  • 4 fried eggs
  • 2 green onions, thinly sliced
  • 2 teaspoon toasted sesame
  • Preheat oven to 475 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

  • In a large bowl, combine shrimp, 1 tablespoon oyster sauce, and 1/2 teaspoon pepper; put aside.

  • In a large bowl, mix together the rice, mushrooms, onions, carrots, canola oil, rice wine vinegar, sesame oil, ginger, garlic, and remaining 5 tablespoons of oyster sauce.

  • Place rice mixture in a single layer on prepared baking sheet.

  • Place in the oven and bake until the rice begins to brown, about 15-18 minutes, stirring and scraping any browned bits off the bottom of the baking sheet.

  • Stir in the pea and shrimp mixture. Place in the oven and bake an additional 6-8 minutes, until the shrimp are pink, firm, and cooked through.

  • Serve immediately with eggs, garnished with spring onions and sesame seeds if desired.

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