Barefeet in the Kitchen· by Mary Younkin

Zucchini Fried Rice

Name: Zucchini Fried Rice
Yield: 3 servings
Cuisine: chinese
Ingredients: 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

Nutrition Facts

Per serving · recipe makes 3

Servings

Calories

17% of a 2,000 cal day

345KCAL

Protein

13g25%

% DAILY VALUE

Total Fat14g

18%

Saturated4g

22%

Unsaturated9g

—

Total Carbs43g

16%

Fiber3g

10%

Total Sugars8g

—

incl. Added Sugars3g

Starch32g

—

Sodium974mg

42%

% Daily Value is based on a 2,000 calorie day.

A quick stir-fried rice made with zucchini, vegetables, eggs, and seasoned with soy sauce and ginger. A light, vegetable-forward weeknight meal.

Ingredients

3 SERVINGS

½large red bell pepper — cut into 1/2-inch pieces
½yellow onion — cut into 1/2-inch pieces
1 tbspolive oil
2garlic — minced
1 inchginger — peeled, cut into very thin matchsticks
3small squash — cut into 1/2-inch pieces, 2 cup
2 cupsbaby spinach — 1 handful
2–4eggs
1 tbspbutter
2 cupscooked cold rice — jasmine
1 tbspbrown sugar
2 tbsprice vinegar
2 tbspsoy sauce

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

Read the method on Barefeet in the KitchenMary Younkin’s original page

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mainchinesestir fryeggs

Nutrition is estimated by Chive from the ingredients above, per serving.

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