Zucchini Fried Rice with Walnuts
Skip the Chinese takeout this week - this healthy and tasty zucchini and walnut fried rice is so easy to make!
Servings: 4
Ingredients
- 2 medium zucchini
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1 cup chopped walnuts
- 16 ounces cooked brown rice
- 1 ½ tablespoons white wine vinegar
- 1 ½ tablespoons Dijon mustard
- ½ teaspoon salt
- ¼ cup chopped scallions (optional)
Instructions
- Slice the zucchini into thin rounds, and then slice the rounds in half.2 medium zucchini
- In a large skillet, heat the sesame and vegetable oil over medium high heat. Add the onion and garlic and saute for about 2-3 minutes.1 tablespoon sesame oil, 1 tablespoon vegetable oil, 1 cup chopped onion, 2 teaspoons minced garlic
- Add the zucchini and walnuts and saute for about 2 minutes.1 cup chopped walnuts
- Add the rice and saute for about 2 minutes.16 ounces cooked brown rice
- Add the vinegar, mustard, and salt, and mix thoroughly.1 ½ tablespoons white wine vinegar, 1 ½ tablespoons Dijon mustard, ½ teaspoon salt
- Taste and add some additional salt if needed. If desired, serve with chopped scallions on top.¼ cup chopped scallions
Notes
Prep Tips:
- Slice the zucchini ahead of time and store in the fridge to streamline prep when you are ready to cook.
- Use pre-cooked or leftover rice to cut down on prep time—day-old rice actually works really well for fried rice.
- Chop the onions, walnuts, and scallions in advance and store them in airtight containers for quick assembly.
- Use pre-minced jarred garlic to save time.
Variation Suggestions:
- Swap brown rice with white rice, cauliflower rice, or quinoa depending on your preference.
- Add a scrambled egg or tofu for extra protein.
- Use yellow squash in place of zucchini or mix the two for variety.
- Stir in soy sauce or tamari for a more savory flavor.
- Top with crushed red pepper flakes or a dash of sriracha if you like heat.
Serving Suggestions:
- Serve as a main dish for a light vegetarian dinner. I like to include a green salad and store-bought egg rolls on the side.
- Pair with grilled chicken or shrimp for a heartier meal.
- Use as a side dish with Asian-inspired entrees.
- Garnish with sesame seeds or a squeeze of lime for added flavor.
Storage Info For Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet over medium heat or microwave in short bursts, stirring in between.
- This fried rice can be frozen for up to 1 month if needed, however note that freezing zucchini can cause the texture to change.
Nutrition
Calories: 391kcal | Carbohydrates: 39g | Protein: 9g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 5g | Sodium: 365mg | Potassium: 567mg | Fiber: 6g | Sugar: 5g | Vitamin A: 269IU | Vitamin C: 23mg | Calcium: 76mg | Iron: 2mg
