Prawn Broccoli Fried Rice

by Janine

Do you love prawn broccoli fried rice? What? You’ve never had it! Well, now’s your chance to make it yourself and try this super tasty dish. It couldn’t be easier, seriously!

As a gluten free eater, it’s quite difficult to eat Chinese food out because so much of it has gluten in it. Whether it’s the flour-coated meat, the egg noodles made with wheat, or all the copious sauces made with starch, it can be a nightmare navigating a menu while trying to avoid gluten.

That’s why I often choose to cook at home when wanting an Asian-inspired dish. And I know, there are other Asian country’s cuisines to cater for gluten-free dining, I agree. We love eating out at Vietnamese restaurants whenever possible. But Chinese food is a different beast. So… how to get around this? Easy, make your own. And that’s where our Prawn Broccoli Fried Rice comes in.

Prawn Broccoli Fried Rice

We wanted a no fuss easy recipe that replaced the grains making this a wholesome paleo recipe that still tastes amazing.

How do we make the Prawn Broccoli Fried Rice paleo? We’ve replaced the rice with finely chopped broccoli, keeping that rice texture without the carbs. The rest of the recipe is still quite true to the original fried rice. The prawns give it extra protein and are so delicious. If you’re not into seafood or allergic to prawns, you can sub it with chicken.

But that’s enough chit chat, let’s get cooking!

And by the way, if you like these flavours, check out our Turkey San Choy Bow, another delicious Asian inspired recipe.

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 3 large heads of  Broccoli
  • 3 x Spring onions (scallions)
  • 100g Green beans (french beans)
  • 5 cloves fresh Garlic
  • 2 Eggs
  • 1 tsp Sambal Oeleck Chili paste
  • 2 Tbs Peanut oil
  • 3 Tbs Gluten-free soy sauce or Tamari Sauce (or to taste so start slow and taste it first)


Now watch the video to see how to make this really simple but incredibly tasty dish!


Soy sauce or Tamari can be quite salty, so add less first and taste, then add more if needed. That way you avoid the dish becoming saltier than you'd like.

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