Short Cuts veggies and peeled, deveined shrimp from Hy-Vee make quick work of prepping this take-out-style weeknight dish for six.

Sheet-Pan No-Fry Fried Rice

Preheat oven to 450 degrees. Spray a 17x12x1-in. baking pan with nonstick spray; set aside.

 Spread rice in baking pan. Bake for 5 to 6 minutes or until dry. Cool for 3 minutes.
 

Toss together rice, fajita vegetables, 1/2 cup green onions, kimchi, garlic, gingerroot, 6 Tbsp. coconut aminos and rice vinegar in a large bowl. Evenly spread rice mixture in same baking pan.

Bake for 12 minutes; remove from oven. Toss rice using a spatula. Drizzle with beaten eggs; tuck shrimp into rice mixture.

Bake for 8 to 10 minutes or until shrimp reach 145 degrees and eggs are completely set.

To serve, drizzle rice mixture with lime juice; toss to combine. Top with remaining 1/2 cup green onions. Serve with additional coconut aminos, if desired.
 