Ingredients
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2 tablespoons toasted sesame oil
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2 tablespoons lower-sodium soy sauce
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1 tablespoon sambal oelek (ground fresh chile paste)
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1 tablespoon rice vinegar
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1 teaspoon fish sauce
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3 cups cooked long-grain white rice, at room temperature
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1 cup matchstick carrots
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1 cup finely chopped red bell pepper
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½ cup finely chopped yellow onion
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½ cup plus 2 Tbsp. sliced scallions
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2 large eggs, lightly beaten
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1 pound large peeled, deveined raw shrimp
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1 cup frozen sweet peas, thawed
Directions
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Preheat oven to 450 degrees F. Whisk together sesame oil, soy sauce, sambal oelek, rice vinegar, and fish sauce in a small bowl. Stir together rice, carrots, bell pepper, onion, and 1/2 cup of the scallions in a large bowl. Add sesame oil mixture to rice mixture; stir well to fully coat.
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Spread rice mixture in an even layer on a rimmed baking sheet. Bake in preheated oven until rice begins to toast on outer edges, about 15 minutes. Remove from oven. Stir; drizzle evenly with eggs, and top with shrimp.
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Return rice mixture to oven; bake at 450 degrees F until shrimp is opaque and cooked through and eggs are cooked through, 5 to 7 minutes. Remove from oven; transfer mixture to a large bowl. Add peas; toss to combine until peas are warmed through, about 1 minute. Sprinkle with remaining 2 tablespoons scallions; serve immediately.
