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Broccoli Shrimp Rice

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Total time: 30 minutes

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Serves 4

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5.7 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


150g - Shrimp

300g - Broccoli

3 - Garlic cloves, minced

½ - Small onion, minced

2 tb - Onions,  spring or scallions, finely chopped

1 cup - Green peas, frozen

1 small - Carrot, diced

1 tb - Sesame oil

1 pc - Egg

1 ½ tb - Soy sauce, reduced salt

1 pinch - White pepper


Blender or food processor, Wok, Mixing bowl, Chopping board, Knife


1. Grate broccoli using a blender or a food processor until the broccoli resembles a grain of rice. Set aside.

2. Heat the oil in a wok, add garlic and onion and stir fry for 1 min or until light brown.

3. Add the shrimp, grated broccoli, carrot and green peas and stir fry until broccoli starts to get tender around 5-6 minutes.

4. Whisk the egg in a small bowl. Make a well in the middle of the broccoli-veggie mixture in your wok, and pour the egg in. Fry the egg for a minute, then scramble and stir to combine.

5. Mix in the reduced-salt soy sauce and toss to coat evenly. Add white pepper to taste.

6. Garnish with the scallions and serve.


1 serving = about 206g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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