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Fried rice is a beloved dish across many cultures, known for its ability to transform leftover rice into something vibrant and satisfying. Its versatility allows for a multitude of variations, accommodating diverse tastes and dietary preferences. Among the numerous adaptations, zucchini fried rice stands out, offering a fresh and nutritious twist. This recipe incorporates zucchini, not only enhancing the dish's flavor but also boosting its nutritional profile.

Zucchini Fried Rice

Discover the vibrant and nutritious twist on a classic dish with this easy zucchini fried rice recipe. Perfect for busy weeknight dinners, it features fresh zucchini, day-old jasmine rice, and a medley of colorful vegetables. The addition of eggs or tofu provides a protein boost, making it a wholesome option for everyone. With its delicious balance of flavors and textures, this zucchini fried rice will be a hit at your table. Try it today for a delightful meal!
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Ingredients
  

1 medium zucchini, grated

1 cup cooked jasmine rice, preferably day-old

2 tablespoons vegetable oil

1 small onion, diced

2 cloves garlic, minced

1 medium carrot, finely diced

1/2 cup frozen peas

2 large eggs, lightly beaten

3 tablespoons soy sauce (or tamari for a gluten-free version)

1 tablespoon sesame oil

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional, for added spice)

2 green onions, finely chopped for garnish

Fresh cilantro, chopped for garnish (optional)

Instructions
 

Prepare Your Ingredients: Begin by grating the zucchini and finely dicing the onion and carrot. Ensure your rice is pre-cooked and cooled, ideally using day-old rice which helps prevent a mushy consistency in your fried rice.

    Sauté the Aromatics: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the diced onions and sauté for approximately 2 minutes, or until they become translucent and fragrant.

      Add Garlic and Carrots: Stir in the minced garlic and diced carrots into the skillet. Continue cooking for an additional 3-4 minutes, stirring occasionally, until the carrots begin to soften.

        Incorporate the Zucchini: Add the grated zucchini to the pan, ensuring you stir frequently. Cook for about 2-3 minutes until the zucchini softens slightly and releases some of its moisture, while still retaining a vibrant color.

          Create a Space for the Eggs: Push the assorted vegetables to one side of the pan, creating an empty space. Pour the lightly beaten eggs into this space and scramble them until fully cooked, breaking them apart with your spatula as they cook.

            Mix in Rice and Peas: Add the cooked jasmine rice and frozen peas to the pan. Gently stir to combine all ingredients, ensuring the rice is evenly dispersed throughout the vegetable mixture.

              Season It Up: Drizzle the soy sauce and sesame oil over the rice, followed by the freshly ground black pepper and red pepper flakes if you like a bit of heat. Stir-fry everything together for another 3-4 minutes until thoroughly heated and all flavors are well blended.

                Garnish and Serve: Once cooked, turn off the heat and add the chopped green onions and cilantro (if using) as a fresh garnish on top. Serve hot, and enjoy this colorful, nutritious Zucchini Fried Rice!

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                    Presentation Tip: Serve in a large bowl, garnished with a sprinkle of extra green onions and a few cilantro leaves for a fresh touch. Enjoy!