Loved this recipe, but I would recommend lining your pan with some foil and spray foil with non-stick cooking spray. I also added 1 extra tablespoon of sesame oil because I love the extra flavor!
I’ve made shrimp fried rice in the past but this was by far the best. My family loved It was also a lot easier using a sheet pan. This will go on my list of go to week night dinners.
Really tasty. We did have time to let the rice dry out so it wasn’t as crispy. Next time, will definitely make the rice a day ahead. Might need to add salt if using low sodium soy sauce. Overall, very yummy!
This is soooo good and very easy! I skip the egg and shrimp and the reasoning is twofold. I am a vegetarian and this dish compliments Asian lettuce wraps I make for my family that include shrimp and steak. My two daughters (ages 8 and 5) and my husband all love this rice!
2 cups long-grain white rice
2 tablespoons canola oil
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