easy spring vegetable fried rice with shrimp

thank you filippo berio for sponsoring this recipe! < 3

light, fresh, and packed with seasonal greens, this spring fried rice is a simple yet flavorful way to use up leftover rice. crisp asparagus and sweet sugar snap peas add crunch, while tender shrimp and fluffy scrambled eggs make it a satisfying meal. a quick stir-fry with soy sauce and white pepper ties everything together, and a squeeze of lemon brightens up the dish. perfect for a weeknight dinner or meal prep, this recipe is easy to customize and comes together in under 30 minutes!

filippo berio extra light tasting olive oil is a great choice for this recipe for its:

1. neutral flavor – its mild taste doesn’t overpower the flavors of the eggs and spring vegetables.
2. high smoke point – it has a higher smoke point than extra virgin olive oils. it can handle the high heat of stir-frying without burning, making it a great choice for a fried rice like this!

i used:

• 4 cups leftover rice
• 2-3 tbsp filippo berio extra-light tasting olive oil
• 2 cloves garlic, minced
• 1/2 shallot, minced
• 2 eggs, beaten with a pinch of salt
• 8 oz shrimp, tail on, peeled and deveined
• 1 cup asparagus, cut into 1-inch pieces (~1/4 lb)
• 1/2 cup sugar snap peas, trimmed and sliced on a bias (~1/4 lb)
• 2 tsp soy sauce
• salt
• white pepper
• optional: fish sauce, lemon juice

to make spring fried rice:

• heat 1 tablespoon of olive oil in a large pan over medium heat. add the beaten eggs and scramble until just set – transfer to a plate and set aside. rinse pan as needed
• in the same pan, add another 1/2 tablespoon of olive oil, cook the shrimp until pink and opaque, about 1-2 minutes per side. remove from pan
• using the same pan, add another 1 tbsp of olive oil, add the minced shallots and garlic to the pan, sautéing until fragrant and translucent, about 30 seconds.
• stir in the asparagus and sugar snap peas, seasoning with salt. cook until vibrant and slightly tender, about 3 minutes.
• push the vegetables to one side of the pan and add a bit more oil. add the rice, breaking up any clumps. let it sit undisturbed for 2-3 minutes to develop a slight crisp.
• mix the rice with the vegetables and season with soy sauce, salt, and white pepper — stir-fry everything together for another 2-3 minutes. add a few dabs of fish sauce if desired
• return the scrambled eggs and shrimp to the pan, stirring to combine.
• optional: finish with a squeeze of lemon juice for brightness

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