This incredible Zucchini Fried Rice is a lighter version of the classic Chinese takeout dish! Made with walnuts and zucchini, it still boasts a delicious savory flavor and makes the perfect side dish.
Skip the takeout this week and make this for dinner instead; the whole family will love the classic flavors and you'll feel great about serving it!
Jump to:
🩵 About This Recipe
Craving takeout but you don't want to shell out the money? This homemade zucchini and walnut fried rice is the perfect solution!
It still delivers all that savory and comforting flavor but cuts down on cost and is better for you too. The end result is a fantastic side dish or even a main course if you add some extra protein!
For a similar dish inspired by a different cuisine, try my Cilantro Lime Brown Rice with Asparagus, or make this Skillet Garlic Chicken with Rice for something classic and hearty.
What readers are saying...
I love the addition of walnut to this fried rice. It gives lovely texture to the dish.
- Jhuls
🧂 Gather Your Ingredients
- zucchini - has a subtle, slightly sweet taste and does not overpower the dish.
- sesame oil and/or vegetable oil - to cook the veggies and rice and enhance richness.
- onion and garlic - builds the flavor base of the dish.
- chopped walnuts - add the perfect crunch and a bit of warm nutty flavor.
- brown rice - I prefer to use brown rice for this dish, but feel free to substitute your favorite kind instead!
- white wine vinegar - brightens the dish and balances out all the flavors.
- Dijon mustard - adds a punch of zingy flavor.
- salt - season to taste.
- scallions - add a fresh, oniony bite and a pop of green color.
🔪 Let's Make Zucchini Fried Rice!
(Or click here to jump right to the recipe card with measurements!)
Slice Zucchini
Use a mandoline or a sharp knife to slice your zucchini into thin rounds, then cut each round in half.
Sautee Aromatics
Heat oil in a large pan over medium high heat, then cook the garlic and onion until softened and fragrant.
Add Zucchini and Walnuts
Stir the zucchini and chopped nuts into the pan and cook for about 2 minutes.
Mix in Rice
Add the cooked brown rice and cook another 2 minutes.
Finish Cooking
Mix in the rest of the ingredients (vinegar, mustard, and salt) and mix well.
Complete your homemade Chinese food inspired dinner with this eggroll in a bowl recipe. It's better for you and even better tasting than takeout!
💡 Expert Tips and Tricks
- Pre-cooked rice or leftover rice are both great options to cut down on cook time.
- The scallions, walnuts, and onions can be chopped ahead of time and stored in airtight containers.
- Pre-minced garlic or garlic paste are also great and convenient options to eliminate prep time.
❔ FAQs
Typically a medium to long grain rice like jasmine rice is best, but this dish uses brown rice instead for a slightly healthier result.
If you find your zucchini turns out mushy or soggy, you can salt it first and let it sit for a bit. The salt will draw out excess moisture and leave you with zucchini that has more of a bite to it.
Most fried rice from takeout places is cooked in special wok pans at a super high heat, and they often include ingredients like toasted sesame oil and high quality rice vinegar. Using day old rice is also common, and many restaurants will also add some MSG to the dish.
Pair this fried rice recipe with this delicious egg drop soup for a great Chinese inspired meal that's less expensive and tastier than take-out!
📝 Substitutions and Variations
- Switch out the brown rice for white rice, jasmine rice, basmati rice, or even cauliflower rice or quinoa.
- Add some scrambled egg or tofu to your walnut fried rice for extra protein.
- Yellow squash can be used instead of or in addition to the zucchini.
- If you like your zucchini fried rice extra savory, mix in some soy sauce or tamari.
- Add heat with red pepper flakes or drizzle with sriracha to finish.
Kristin's Kitchen Tip
Both the zucchini and rice can be prepped ahead of time to streamline your dinnertime!
🥡 Storage and Reheating
Transfer to an airtight container and store in the fridge for up to 4 days. You can also freeze for a month or so, but freezing and thawing zucchini can alter its texture and flavor.
Reheat in a skillet over medium heat until everything is heated through again. Let frozen zucchini and walnut fried rice thaw in the fridge before reheating.
Keep It Handy
Don't have time for this zucchini fried rice recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
This can be served as a great vegetarian main dish alongside a simple salad and some store-bought egg rolls! You can also top your fried rice with some grilled chicken or my Sweet and Spicy Skillet Shrimp. Don't forget to garnish with sesame seeds and a squeeze of fresh lime juice!
😋 More Zucchini Recipes You'll Love
- Avocado Sauce for Zucchini Noodles - You'll love this creamy and rich sauce as a pairing for wholesome zoodles!
- Creamy Zucchini Pesto - A fun alternative to classic pesto that uses delicious zucchini.
- Chocolate Zucchini Cake - If you're craving something sweet, make this better-for-you chocolate cake with hidden veggies.
- Zucchini Soup - This yummy soup dish from The Cozy Cook is another great way to turn simple zucchini into a delicious meal!
get your copy now!
Need help with dinner?
- 24 quick, delicious recipes
- 1 month of meal plans
- pre-filled grocery lists
- and more!
Zucchini and Walnut Fried Rice
⭐ Did you make this recipe? Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
📋 Recipe Card
Zucchini Fried Rice with Walnuts
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.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in February 2016, and was republished with tips, step by step photos, and a recipe change in April 2025
Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.
And you might want to check out my Dizzy Busy and Hungry store on Amazon for a whole bunch of great kitchen products I love!
Happy cooking!
Alison's Allspice says
This looks delicious! I love zucchini and walnuts. The Dijion is an excellent addition as well!
Jhuls | The Not So Creative Cook says
I love the addition of walnut to this fried rice. It gives lovely texture to the dish. Thanks for sharing!
Milena | Craft Beering says
I love this dish! Walnuts are by far my favorite nut and I love them in fried rice. Pinned!
Sue from Sizzling Towards 60 & Beyond says
Thank you for linking up and sharing a different recipe for fried rice with us at #overthemoon link party. I love zucchini so this is a recipe I would like to try. Have a good week!
peter @feedyoursoultoo says
What a nice healthy spin on fried rice.