Sheet-Pan No-Fry Fried Rice

Recipe

Main Dish
Sheet-Pan No-Fry Fried Rice

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User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

6
Servings
10min
Prep
45min
Total

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Description

Short Cuts veggies and peeled, deveined shrimp from Hy-Vee make quick work of prepping this take-out-style weeknight dish for six.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
5 c. cold cooked Hy-Vee long grain or instant white rice
1 c. chopped Hy-Vee Short Cuts fajita vegetables
1 c. chopped green onions, divided
½ c. bottled hot kimchi, coarsely chopped
4 clove(s) garlic, minced
1 tbsp. grated fresh gingerroot
6 tbsp. organic coconut aminos, plus additional for serving
6 tbsp. seasoned rice vinegar
5 Hy-Vee large eggs, beaten
½ lbs. Fish Market natural peeled & deveined raw shrimp (31 to 40 ct.)
2 tbsp. fresh lime juice

Things To Grab

  • Hy-Vee nonstick cooking spray
  • 17x12x1-in. baking pan
  • Large bowl

Directions

  1. Preheat oven to 450 degrees. Spray a 17x12x1-in. baking pan with nonstick spray; set aside.

  2.  Spread rice in baking pan. Bake for 5 to 6 minutes or until dry. Cool for 3 minutes.

     

  3. Toss together rice, fajita vegetables, 1/2 cup green onions, kimchi, garlic, gingerroot, 6 Tbsp. coconut aminos and rice vinegar in a large bowl. Evenly spread rice mixture in same baking pan.

  4. Bake for 12 minutes; remove from oven. Toss rice using a spatula. Drizzle with beaten eggs; tuck shrimp into rice mixture.

  5. Bake for 8 to 10 minutes or until shrimp reach 145 degrees and eggs are completely set.

  6. To serve, drizzle rice mixture with lime juice; toss to combine. Top with remaining 1/2 cup green onions. Serve with additional coconut aminos, if desired.

     

Nutrition facts

Servings

320 Calories per serving

Amounts Per Serving

  • Total Fat: 5g
  • Cholesterol: 225mg
  • Sodium: 790mg
  • Total Carbohydrates: 49g
  • Protein: 19g

Daily Values

0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 6%
0%
Potassium 8%