Sheet Pan Shrimp Fried Rice



Place a large, rimmed baking sheet in the center of the oven and preheat to 450°F (246°C).

In a large bowl, whisk together the oil, black bean sauce, garlic, ginger and soy sauce. Crumble the rice into the bowl. Add the mushrooms, celery and carrots, and toss everything together. Pour the mixture onto the preheated baking sheet and spread evenly with a spatula. Bake until the rice begins to brown in the corners of the pan, 10 minutes.

Add the shrimp and peas to the rice mixture and stir with a spatula to loosen any stuck-on bits. Arrange the mixture in an even layer in the center of the baking sheet without any of the baking sheet visible. Drizzle the egg over the rice mixture. Bake until the shrimp is cooked through and the egg is set, 8 minutes.

Serves: 4 | Serving Size: 1 1/4 cups

Nutrition (per serving): Calories: 419; Total Fat: 14g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 146mg; Sodium: 226mg; Carbohydrate: 48g; Dietary Fiber: 8g; Sugar: 4g; Protein: 20g