Zucchini Vegetable Fried Rice
A light, vibrant vegan fried rice bursting with zucchini, fresh vegetables, and aromatic seasonings — quick, wholesome, and totally guilt-free.
Ingredients
- 2 cups cooked jasmine rice cold and separated
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 garlic cloves minced
- ½ onion finely chopped
- 1 cup zucchini diced
- ½ cup bell peppers chopped
- ½ cup carrots sliced thin
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- Salt and pepper to taste
- ½ teaspoon chili flakes optional but highly encouraged
- 1 tablespoon chopped green onions for garnish
- ½ teaspoon lemon zest for brightness
Instructions
- Heat sesame and olive oil in a wok over medium-high heat.
- Add garlic and onion; stir until golden and aromatic.
- Toss in zucchini, bell peppers, and carrots; cook until tender-crisp.
- Add the cooked rice and break apart any clumps.
- Stir in soy sauce, rice vinegar, and chili flakes; mix evenly.
- Season with salt and pepper, then toss until fully combined.
- Add lemon zest and stir once more for a fresh finish.
- Garnish with green onions and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 365
- Total Fat: 8 g
- Saturated Fat: 1.3 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 9 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 30%
- Vitamin A: 18%
- Iron: 11%
- Magnesium: 10%
- Calcium: 7%
Additional Notes / Tips
- Use day-old rice — fresh rice clumps faster than bad eyeliner in humidity.
- Don’t overcook the zucchini; keep it tender with a little bite.
- Add tofu or edamame for extra protein power.
- A splash of lime juice at the end brightens the flavor beautifully.
- Leftovers? Stir-fry them again tomorrow — it tastes even better.