This broccoli shrimp fried rice is a paleo take on the classic Chinese favorite. Made with shrimp it’s a protein packed, healthier option than takeout.
The minute I started telling people I joined CrossFit last week, the same question came out of almost all of their mouths: Are you going to do the paleo thing too? Or some variation thereof.
The short answer? No.
The longer answer? I don’t really “do” anything when it comes to diets.
I don’t like strict rules about what I can and can’t do. Mostly because I’m stubborn as hell and will purposely rebel against rules when given the chance.
And although I kind of knocked it in this almond coconut banana bread post (it was a joke, people…a lot of commenters didn’t seem to grasp the sarcasm in there), I tend to eat paleo friendly 85% of the time anyway.
Not because someone is telling me to and I’m adopting what lots refer to as the “cult” mentality of CrossFit, but because when I put whole foods in my body, it performs better.
It’s as simple as that. Put shit gas in your car and don’t be surprised when it drives like shit. Same goes for food and our bodies.
CrossFit has certainly given me a kick in the ass to clean up my diet that extra 5-10% that was going towards unnecessary treats over the past few weeks (hello, summer ice cream) but it’s not because someone is telling me to do it, it’s because if I’m putting all this effort into a workout, I want to make sure that something as simple as diet doesn’t sabotage it.
Please note however, exceptions will be made for Italian gelato next month.
This fried rice was the result of an over zealous broccoli purchase and a craving for Chinese.
Not an attempt to specifically fit into the paleo mold. Bonus points that it does.
Raw broccoli is an acquired taste.
It’s the one vegetable I avoid in raw veggie platters because not even the ranch dressing dip in the middle can doctor it up enough for me.
Chop it up real fine in the food processor (you can even use the stalks when doing this) and toss it with a ginger soy sauce though and it transforms in literally 2 minutes.
Quicker than rice and better for you.
Maybe it’ll even help me survive my first run in with Fran (<—insane) tonight.
(yeah right)
Need more Chinese takeout inspiration? Try this shrimp lo mein or General Tso shrimp. This Chinese shrimp recipe is also great with some white rice and simply steamed vegetables. You’ll be shocked how easy it is to create those dishes at home!
If you end up with leftovers of this broccoli fried rice, you can reheat them on the stove top which helps keep them from getting soggy.
Broccoli Fried Rice with Shrimp
Ingredients
For the Marinade
- 1/2 tablespoon ginger, minced
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon extra virgin olive oil
- juice of 1/2 a lime
- pinch of salt & pepper
- pinch of red pepper flakes
- 1 clove garlic, minced
For the Rice
- 10 large shrimp, peeled and tails removed
- 2 small crowns of broccoli, broken into florets
- 1/2 onion, chopped
- 2 small carrots, chopped
- 1 egg
- 1 tablespoon extra virgin olive oil
- pinch of red pepper flakes
- 1 tablespoon reduced sodium soy sauce
- juice of half a lime
Instructions
- Whisk together marinade ingredients in a small bowl.
- Add shrimp, toss to coat and set aside.
- Add broccoli to a food processor and pulse about 5-10 times until “rice like” and finely chopped.
- Heat a large skillet to medium-high.
- Add olive oil, onions and carrots and saute for about 5 minutes until softened.
- Add red pepper flakes.
- Add shrimp with all the marinade and cook until starting to turn pink, about 3-5 minutes.
- Crack egg into skillet and toss around with a spatula to break apart.
- Finally, add broccoli and soy sauce and toss to coat and heat through, 1-2 minutes.
- Serve with a generous squeeze of lime juice. Garnish with cashews if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Tried this today and it is def a keeper. Great recipe Gina!
Thank you! Thank you! Thank you for this recipe. I have been looking EVERYWHERE for a broccoli fried rice but every recipe I found was either regular rice with broccoli in the stir fry or cauliflower in place of the real rice. I had already thought broccoli is similar in nature to cauliflower (which I can’t stomach) and wondered if anyone had tested this out. So very pleased to find this recipe, glad to hear it works and cannot wait to try it out!
I just made this and it is truly a guilt free meal. I added about half a cup of red bell pepper to the onions and carrots. I love to cook and this will definitely be made about twice a month. Will try with skinless chicken thighs one day. Thanks!
I just made this and it was delish. I was a bit hesitant but there is no reason to be! You don’t even miss the rice. Thanks so much!
The broccoli rise looks awesome!! Can’t wait to try this! Thanks for passing it along!
The broccoli rise looks awesome!! Can’t wait to try this!
I’ve used cauliflower to sub in for grains before but haven’t tried broccoli. This looks great!
I also have a quick recipe for you – do you use a recipe plugin? If so, which one is it?
I do, it’s called Easy Recipe and it’s just like it’s name suggests. I love it!