rewrite this title Shrimp and Broccoli Fried “Rice”

Move over cauliflower, there’s a new riced vegetable in town! Blitzing the stems and florets of broccoli makes delicious “rice,” especially when stir-fried with ginger, shrimp, frozen peas, carrots, and hoisin sauce in this low-carb alternative to fried rice. Top with a fried egg for an extra boost of protein.

Active time: 15 minutes Total time: 20 minutes

Shrimp and Broccoli Fried “Rice”

Ingredients

20 oz. (567g) broccoli florets and stalks separated
2 tbsp olive oil, divided
12 oz. (340g) shrimp, peeled and deveined
4 garlic cloves, chopped
1 tbsp fresh ginger, finely chopped
1/8 tsp black pepper
4 tbsp (59g) hoisin sauce
2 tsp low-sodium soy sauce
1 cup (140g) frozen peas and carrots, defrosted
1 8-oz. (225g) can sliced water chestnuts, drained and roughly chopped
2 green onions, chopped

Directions

Place the broccoli stalks in a food processor and pulse until they are reduced to tiny, rice-sized pieces, about 10 one-second pulses. Transfer to a bowl. Repeat with the florets then combine with the processed stalks and set aside. Do not overcrowd the work bowl; you may need to process the florets in batches.

Heat 1 tbsp oil in a wok or large nonstick skillet over medium-high heat. Add the shrimp, garlic, ginger, and pepper and stir-fry until the shrimp are curled and cooked through, 1–2 minutes. Transfer to a plate and set aside.

Return the wok to medium heat and add the remaining oil. Add the broccoli “rice” and stir-fry for 1 minute. Add 3 tbsp water, hoisin sauce and 2 tsp low-sodium soy sauce and continue to stir-fry until the broccoli is crisp-tender and bright green, about 2-3 minutes. Return the shrimp to the wok along with the peas and carrots and water chestnuts. Stir-fry until everything is heated through and the sauce evenly coats the vegetables and shrimp, about 1–2 minutes more. Sprinkle with the green onions and serve.

Serves: 4 | Serving Size: 1 3/4 cups/200g

Nutrition (per serving): Calories: 269; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 137mg; Sodium: 790mg; Carbohydrate: 30g; Dietary Fiber: 6g; Sugar: 14g; Protein: 23g

Nutrition Bonus: Potassium: 892mg; Iron: 9%; Calcium: 9%; Vitamin A: 76%; Vitamin C: 234%

Originally published July 2020; Updated June 2026