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Customer Recipes

Shrimp Fried Broccoli Rice

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Recipe by Jessica Siegel


Serves 5

'm having so much fun with the "riced" vegetables we are offering in our produce department! This is a recipe makeover where I make an important healthy swap and use riced broccoli in place of white rice and pile on other healthy veggies. Recipes like this one require that you have all of your ingredients ready by the stove before you start cooking. All of the pre-cut and pre-cooked ingredients I recommend here work well for your mise en place and save a lot of time, making this a quick, delicious, and nutritious weeknight meal.


  • 4 teaspoons Napa Valley organic olive oil, divided
  • 3 Organic Valley omega-3 eggs, beaten
  • 3 tablespoons San-J tamari lite 50% less sodium soy sauce 
  • 2 tablespoons Kikkoman plain rice vinegar (not the seasoned kind)
  • 1 teaspoon Napa Valley organic sesame oil
  • 1/2 teaspoon black pepper
  • 1 5.5-ounce package organic diced onion
  • 3 cloves Melissa's organic garlic, chopped
  • 1 1/2 12-ounce packages Gelson's Riced Broccoli (about 4 1/2 cups)
  • 8 ounces jumbo cooked shrimp with tail off from our seafood department, diced into 1/2-inch pieces
  • 2 cups Ready Pac shredded red cabbage
  • 1 cup Flav-R-Pac frozen peas and carrots, thawed
  • 1 cup Woodstock organic frozen sweet corn, thawed
  • 1 cup Seapoint Farms shelled edamame, thawed
  • 1 bunch scallions, green and white parts thinly sliced (about 1 cup)



  1. Heat one teaspoon olive oil in a small nonstick pan over medium low-heat.  Add eggs and cook undisturbed until set; flip over and brown lightly on the other side.  Transfer to a cutting board and slice into 1/4-inch x 1-inch thick strips.
  2. While eggs are cooking, combine soy sauce, rice vinegar, and pepper.
  3. Heat remaining tablespoon of olive oil and teaspoon of sesame oil in a large skillet or wok over medium-high heat.  Add onion and cook for 1 ½ minutes.  Add garlic, riced broccoli, shrimp, cabbage, mixed veggies, and edamame; drizzle with soy sauce and vinegar and cook for 2 ½ minutes, tossing.  Add the scallions and egg strips and cook two more minutes, until everything is heated through.


Each serving of 2-cup serving contains:





Saturated Fat


Trans Fat







Total Carbohydrate


Dietary Fiber






Vitamin A

40% DV

Vitamin C

197% DV


15% DV


28% DV