Dizzy Busy and Hungry!

You are here: Home / Entree / Zucchini Walnut Fried Rice

Zucchini Walnut Fried Rice

By Published Last Updated 16 Comments

Jump to Recipe Print Recipe

This fried rice is healthier than regular fried rice. So skip the Chinese takeout and make this for dinner instead!

Zucchini Walnut Fried Rice | DizzyBusyandHungry.com - Skip the Chinese takeout - this healthy and tasty fried rice is so easy to make!

This Zucchini Walnut Fried Rice is seriously delicious. I cannot stress that enough! So flavorful! I am practically drooling right now just thinking about it.

Zucchini Walnut Fried Rice | DizzyBusyandHungry.com - Skip the Chinese takeout - this healthy and tasty fried rice is so easy to make!

You are probably wondering – is it easy to prepare? YES! I had it ready in about 20 minutes, including slicing the zucchini. (I used a mandolin, but a food processor would be even faster!)

Zucchini Walnut Fried Rice | DizzyBusyandHungry.com - Skip the Chinese takeout - this healthy and tasty fried rice is so easy to make!

Adapted from Zucchini and Walnut Fried Brown Rice.

This post may contain affiliate links which won’t change your price but will share some commission.

Zucchini Walnut Fried Rice

If you love this recipe, please give it 5 stars!

I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what’s going on in my kitchen.

Zucchini Walnut Fried Rice

Print Recipe
Recipe Author: Kristin
Skip the Chinese takeout - this healthy and tasty fried rice is so easy to make!
CourseEntree
CuisineAmerican
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Servings4

Ingredients

  • 2 medium zucchini (enough for about 3 cups when sliced thin)
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion (I used frozen, unthawed)
  • 2 teaspoons minced garlic
  • 1 cup chopped walnuts
  • 16 ounces cooked brown rice (I used 2 pre-cooked pouches from the grocery store)
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 cup chopped scallions

Instructions

  • Slice the zucchini into thin rounds, and then slice the rounds in half.
  • 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.
  • Add the zucchini and walnuts and saute for about 2 minutes.
  • Add the rice and saute for about 2 minutes.
  • Add the vinegar, mustard, salt, and scallions, mix thoroughly.
  • Serve with some chopped scallions on top.

Nutrition

Calories: 421kcal | Carbohydrates: 38g | Protein: 9g | Fat: 27g | Saturated Fat: 5g | Sodium: 367mg | Potassium: 550mg | Fiber: 6g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 22.5mg | Calcium: 75mg | Iron: 2.1mg
Tried this recipe?Mention @dizzybusyandhungry or tag #dizzybusyandhungry!

Thanks for stopping by. Before you go, you might be interested in these products!


And check out my Dizzy Busy and Hungry store on Amazon for some great kitchen products I love!

Enjoy!

 
 

Subscribe

for a free eCookbook!

Reader Interactions

Comments

  9. Kim

    Looks so tasty, Kristin! I always love a chinese take-out sub! I hope you’ll stop by and link this one up at the You Link It, We Make It party @ knockitoffkim.com!

    Reply

  14. Cristina Mandeville

    Hi Kristin! Looks so good! If I haven’t done so, I would like to invite you to share your post over at Healthy Living Link Party, it goes live every Wednesdays, 5pm PST ( 7pm Central Time) until Sunday 7pm. Hope to see you there!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.