Directions
- 1Preheat the oven to 425F and line a sheet pan with parchment paper.
- 2Spread the rice in an even layer.
- 3Top evenly with the Napa cabbage.
- 4Add carrots to the sheet pan.
- 5Add scallions to the sheet pan.
- 6Add the shrimp to the sheet pan.
- 7Add salt, pepper, soy sauce, and sesame seeds.
- 8Drizzle the sesame oil over the top, making sure to get some around the edges of the rice for extra crispiness.
- 9In a small bowl, combine the garlic and butter. Microwave until melted (or melt in a pan), stir, and drizzle evenly over the rice.
- 10Use two spoons to make two small wells in the rice, then crack one egg into each well.
- 11Bake for 18-20 minutes, until the shrimp is opaque white and pink, the rice is crisp at the edges, and the eggs are cooked through.
- 12Slice the eggs into small pieces with two knives, then toss everything on the sheet pan to combine.
- 13Serve and enjoy!
Ingredients
- 3 Cups Cooked, Cooled Jasmine Rice
- 1 Cup Napa Cabbage, thinly sliced in 1” pieces
- 0.25 Cup Finely Chopped Carrot
- 3 Scallions, sliced
- 8 oz Large Peeled & Deveined Shrimp, sliced in 1/2-inch pieces
- 1 tsp Kosher Salt
- 0.5 tsp Freshly Ground Black Pepper
- 2 tsp Soy Sauce
- 1 Tbsp Sesame Seeds
- 2 Tbsp Toasted Sesame Oil
- 2 Eggs
- 1 Tbsp Butter
- 1 Garlic Clove, finely chopped
Equipment
Sheet panParchment paperKnivesBowlsSpoonsMicrowave
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