Barefeet in the Kitchen · by Mary Younkin
Zucchini Fried Rice
NUTRITION · PER SERVING—
CAL 26%·PRO 42%
CARBS 79G61% OF CAL
8G FIBER58G OTHER13G TOTAL SUGAR
FAT 14G25% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stir-fried rice made with zucchini, vegetables, eggs, and seasoned with soy sauce and ginger. A light, vegetable-forward weeknight meal.
mainchinesestir fryeggs🍳 skilletvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1/2 large red bell pepper (cut into 1/2" pieces)
- 1/2 yellow onion (cut into 1/2" pieces)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 " piece ginger (peeled and cut into very thin matchsticks)
- 3 small squash (cut into 1/2" pieces, about 2 cups worth)
- 1 large handful baby spinach (about 2 cups worth)
- 2-4 eggs
- 1 tablespoon butter
- 2 cups cooked cold rice (I used Jasmine rice)
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
At a glance
PER SERVING
CAL 26%·PRO 42%
CARBS 79G61% OF CAL
8G FIBER58G OTHER13G TOTAL SUGAR
FAT 14G25% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 833mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1900mg
- Calcium
- 208mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 833MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.