Sheet Pan Fried Rice

Step 1

4 cups cooked rice, preferably leftover and slightly dry
5 scallions, sliced white only

2 carrots, peeled and grated with box grater
1 cup frozen peas
1 tsp chopped garlic
1 tbsp. minced ginger
1/4 cup peanut oil
1/4 cup soy sauce
3 tbsp. rice wine vinegar
1 tbsp. sesame oil

Step 2

3 eggs beaten
3/4 lbs. shrimp, peeled and deveined
toasted sesame seeds

5 scallions, sliced green only

Preheat oven to 475F.

In a large bowl, combine all ingredients in Step 1 until rice is completely coated.

Spread evenly on a sprayed sheet pan. Bake until rice begins to toast on the edges, about 15 minutes. Toss rice with a spatula, scraping-up crusty bits.

Drizzle eggs over the rice and nestle in shrimp. Bake until shrimp and eggs are both cooked through, about 5-10 minutes. 

Top with sesame seeds and green part of scallions. Serve.   

Thai Slaw with Peanut Dressing

 Dressing

1/4 cup creamy peanut butter

2 tbsp. rice vinegar

2 tbsp. lime juice

3 tbsp. peanut oil

1 tbsp. soy sauce

2 tbsp. honey

1 tsp chopped garlic

1 tbsp. minced ginger

1 tsp salt

1/4 tsp crushed red pepper flakes

fresh cilantro

Slaw

4 cups chopped cabbage

1 cup shredded carrots

1 red bell pepper, chopped

1 small English cucumber, halved length-wise, seeded and sliced

1 cup cooked, shelled edamame 

2 green onions, sliced

Combine all Dressing ingredients in a food processor for 1-2 minutes until completely smooth. Add cilantro and pulse for 5 seconds-ish. 

Combine all Slaw ingredients in large bowl. 

Dress Slaw when ready to serve.