Zucchini Fried Rice

In recent years, there has been a notable shift towards healthier eating habits, with an increasing number of people seeking out versatile dishes that do not compromise on flavor. One such recipe that has gained traction is Zucchini Fried Rice. This innovative take on traditional fried rice offers a nutritious and delicious alternative, allowing you to enjoy the beloved dish while significantly reducing calories and carbohydrates. By incorporating zucchini and a medley of colorful vegetables, you can create a meal that is not only satisfying but also brimming with essential nutrients.

Discover a nutritious twist on a classic favorite with Zucchini Fried Rice, a delicious and healthy alternative to traditional fried rice. By swapping out regular rice for zucchini and adding a colorful medley of vegetables, you can enjoy all the flavors without the excess calories and carbs. Perfect for quick weeknight meals, this customizable dish is packed with vitamins and nutrients, making it a satisfying choice for anyone looking to eat healthier without sacrificing taste. Try it today!

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Ingredients

2 medium zucchinis, grated or spiralized

1 cup cooked rice (jasmine or basmati recommended)

2 tablespoons vegetable oil (or sesame oil for an Asian twist)

3 cloves garlic, minced

1 small onion, finely chopped

1 bell pepper (red or yellow), diced

1 cup frozen peas and carrots mix

2 eggs, lightly beaten (optional for extra protein)

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil (optional)

Salt and pepper, to taste

2 green onions, sliced for garnish

Toasted sesame seeds, for garnish (optional)

Instructions

Prepare the Vegetables: If using whole zucchinis, grate them using a box grater or spiralize them into noodle shapes. Set aside.

Stir-Fry the Base: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and chopped onion, sauté for about 2 minutes until fragrant and translucent.

Cook the Peppers & Additional Veggies: Add the diced bell pepper and the frozen peas and carrots mix to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender.

Incorporate the Rice: Add the cooked rice to the skillet, breaking up any clumps with a wooden spoon. Stir-fry for about 2 minutes until the rice is heated through and combined with the veggies.

Add Zucchini: Gently fold in the grated or spiralized zucchini. Cook for another 3-4 minutes, stirring occasionally. The zucchini should become slightly tender but not mushy.

Eggs (if using): Push the fried rice mixture to one side of the skillet. Pour the beaten eggs into the empty space and scramble until fully cooked. Combine with the rice mixture.

Season the Fried Rice: Pour in the soy sauce and oyster sauce (if using) over the mixture. Drizzle with sesame oil, and add salt and pepper to taste. Mix well to ensure even distribution of flavors.

Garnish & Serve: Remove from heat. Top with sliced green onions and sprinkle with toasted sesame seeds, if desired. Serve hot with additional soy sauce on the side.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings