Shrimp Fried Rice


  • 4 tablespoons Bella Oliva Garlic EVOO
  • 12 ounces peeled deveined small, raw shrimp
  • 8 scallions, whites chopped, greens thinly sliced
  • 2 cloves garlic, chopped
  • 2 tablespoons finely chopped peeled ginger
  • 3 cups cold cooked white rice
  • 2 large eggs, beaten to blend
  • 1 cup frozen stir-fry vegetables of your choice. thawed
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons Bella Oliva Honey Ginger White Balsamic
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon Bella Oliva Japanese Roasted Sesame Oil


Heat 2 tablespoons garlic olive oil in a large nonstick skillet over medium high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes. Transfer to a plate.

Heat remaining garlic oil in the same skillet, add scallion whites, garlic and ginger. Cook stirring until fragrant, about 1 minute. Add rice and stir to coat. Continue to cook until rice is crisp, about 2-3 minutes. Push rice to the side of the skillet: add eggs to the other side and cook, stirring and working into rice mixture, 1-2 minutes.

Add vegetables, soy sauce, vinegars, sesame oil and cooked shrimp. Toss constantly until shrimp and vegetables are heated through.

Top with scallion greens and serve.

Note: One cup dry rice yields 3 cups cooked: leftover rice, which is slightly dried out, makes the best stir-fries.

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