Sheet Pan “Fried” Rice
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Prep Time: 15 mins | Cook Time: 25 mins | Serves: 6
Ingredients
½ lb small shrimp*, peeled
1 Tbsp reduced-sodium tamari or soy sauce or coconut aminos + 2 Tbsp more
½ tsp black pepper
1 small onion, diced
2 stalks celery, diced
2 medium carrots, diced
1 Tbsp rice vinegar
1 Tbsp mirin
1 Tbsp roasted sesame oil
2 tsp roasted sesame seeds
1 c frozen peas
4 green onions, chopped
2 c cooked, cold jasmine rice
2 c cooked, cold white quinoa
Directions
Preheat oven to 475 F. In a small bowl, toss shrimp with 1 Tbsp reduced-sodium tamari and pepper. Set aside. In a large bowl, combine rice, onion, celery, carrots, remaining 2 Tbsp tamari, rice vinegar, mirin, sesame oil, and sesame seeds. Stir to break up rice and distribute vegetables evenly.
Spread rice mixture onto a large baking sheet. Bake until rice begins to brown, about 15 minutes. Stir to prevent sticking, and top with the shrimp. Bake an additional 6-8 minutes.
After removing from the oven, immediately mix in peas and green onions.
Notes
*For a vegetarian option, use pressed firm tofu.
Instructions for cooking rice and quinoa can be found on the page titled, “How to Cook Grains and Legumes” in the Providence Heart Guide.
Nutrition: (per serving) Calories: 240 kcals | Total Fat: 4.5 g | Saturated Fat: 0.5 g | Sodium: 640 mg | Carb: 37 g | Protein: 12 g | Fiber: 4 g | Calcium: 80 mg | Iron: 3 mg | Potassium: 330 mg.
Providence Heart Guide 2024
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