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Why You’ll Love This Recipe

  • Light and Healthy: Zucchini replaces rice for a lower-carb, veggie-packed alternative that’s still delicious and satisfying.

  • Nutrient-Rich: With the addition of walnuts, this dish provides healthy fats, protein, and fiber.

  • Flavorful and Savory: The combination of soy sauce, garlic, and sesame oil infuses the zucchini rice with a deep umami flavor.

  • Quick and Easy: This dish comes together in less than 20 minutes, making it a perfect go-to meal for busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 3 medium zucchinis, grated or spiralized

  • 1 tablespoon olive oil (or sesame oil for extra flavor)

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1/2 cup chopped walnuts, toasted

  • 2 tablespoons soy sauce (or tamari for gluten-free)

  • 1 tablespoon rice vinegar

  • 1/2 teaspoon sesame oil (optional, for added flavor)

  • Salt and pepper, to taste

  • 2 green onions, chopped (for garnish)

  • 1 egg (optional, for added protein)

Directions

  1. Prepare the Zucchini: Grate or spiralize the zucchini to create a rice-like texture. If using grated zucchini, place it in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.

  2. Toast the Walnuts: In a dry skillet over medium heat, toast the chopped walnuts for 3-4 minutes, stirring occasionally, until they’re lightly golden and fragrant. Remove them from the skillet and set aside.

  3. Sauté the Veggies: In the same skillet, heat the olive oil (or sesame oil) over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.

  4. Cook the Zucchini: Add the grated zucchini to the skillet, and stir to combine with the onions and garlic. Cook for 3-4 minutes, stirring occasionally, until the zucchini is tender but not mushy. Be careful not to overcook it, as zucchini releases moisture quickly.

  5. Season the Fried Rice: Stir in the soy sauce, rice vinegar, and sesame oil (if using). Season with salt and pepper to taste. Continue to cook for another 2 minutes to allow the flavors to meld together.

  6. Add the Walnuts: Stir in the toasted walnuts and cook for another minute.

  7. Optional – Add an Egg: If using an egg, push the zucchini mixture to one side of the pan, add a little more oil to the empty side, and crack the egg into the skillet. Scramble the egg until cooked through, and then stir it into the zucchini rice.

  8. Serve: Garnish with chopped green onions and serve hot. Enjoy on its own or as a side dish!

Servings and Timing

  • Servings: 2-4

  • Preparation Time: 5 minutes

  • Cooking Time: 10-12 minutes

  • Total Time: 15-18 minutes

Variations

  • Vegan Version: Omit the egg and you’ll have a fully vegan version of this fried rice.

  • Add Protein: Add cooked chicken, shrimp, or tofu for a more substantial meal.

  • Use Other Vegetables: Feel free to add or swap in other vegetables like carrots, peas, bell peppers, or mushrooms.

  • Spicy Version: Add a dash of sriracha, chili flakes, or chopped fresh chili for some heat.

Storage/Reheating

  • Storage: Leftover Zucchini Fried Rice with Walnuts can be stored in an airtight container in the refrigerator for up to 2-3 days.

  • Reheating: Reheat in a skillet over medium heat for a few minutes or in the microwave until warmed through.

FAQs

Can I use regular rice instead of zucchini?

Yes, if you prefer traditional fried rice, you can use cooked rice instead of zucchini. However, the dish will not be as light and low-carb.

Can I make this dish ahead of time?

While this dish is best enjoyed fresh, you can prepare the zucchini and chop the vegetables ahead of time to speed up the cooking process. Just store the prepped ingredients in the refrigerator for up to 1 day.

Can I make this dish spicier?

Absolutely! You can add a pinch of red pepper flakes, chili oil, or fresh chopped jalapeños to the stir-fry for some heat.

Can I add other nuts?

Yes, you can use other nuts like cashews, almonds, or pecans in place of walnuts. Just make sure to toast them for added crunch and flavor.

Conclusion

Zucchini Fried Rice with Walnuts is a quick, healthy, and flavorful dish that’s full of texture and nutrients. Whether you’re looking for a light meal or a tasty side dish, this recipe offers a great alternative to traditional fried rice, while still delivering all the savory goodness you crave. With its satisfying crunch from the walnuts and the umami-packed seasoning, this dish is sure to become a favorite in your recipe rotation. Enjoy!

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Zucchini Fried Rice with Walnuts

Zucchini Fried Rice with Walnuts

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  • Author: Alice
  • Prep Time: 5 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 15-18 minutes
  • Yield: 2-4 servings
  • Category: Snack, Side Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free
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Description

Zucchini Fried Rice with Walnuts is a healthy, low-carb twist on traditional fried rice. Packed with fresh zucchini, savory seasonings, and crunchy toasted walnuts, this dish is both flavorful and nutrient-dense. Quick and easy to prepare, it’s perfect for a weeknight dinner, side dish, or light meal. Customize with your choice of vegetables or protein for a satisfying, flavorful dish!

Ingredients

  • 3 medium zucchinis, grated or spiralized

  • 1 tablespoon olive oil (or sesame oil for extra flavor)

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1/2 cup chopped walnuts, toasted

  • 2 tablespoons soy sauce (or tamari for gluten-free)

  • 1 tablespoon rice vinegar

  • 1/2 teaspoon sesame oil (optional, for added flavor)

  • Salt and pepper, to taste

  • 2 green onions, chopped (for garnish)

  • 1 egg (optional, for added protein)

Instructions

  • Prepare the Zucchini: Grate or spiralize the zucchini to create a rice-like texture. If grated, squeeze out excess moisture using a kitchen towel or cheesecloth.

  • Toast the Walnuts: In a dry skillet, toast the walnuts over medium heat for 3-4 minutes until golden and fragrant. Set aside.

  • Sauté the Veggies: In the same skillet, heat olive or sesame oil over medium heat. Add the onion and cook for 3-4 minutes until softened. Add garlic and sauté for 30 seconds.

  • Cook the Zucchini: Add the zucchini to the pan and stir to combine. Cook for 3-4 minutes, stirring occasionally, until the zucchini is tender but not mushy.

  • Season the Fried Rice: Stir in soy sauce, rice vinegar, and sesame oil (if using). Season with salt and pepper. Cook for an additional 2 minutes.

  • Add the Walnuts: Stir in the toasted walnuts and cook for 1 more minute.

  • Optional – Add an Egg: For added protein, push the zucchini mixture aside, add oil to the empty side, and scramble the egg. Stir into the zucchini mixture.

  • Serve: Garnish with chopped green onions and serve hot. Enjoy on its own or as a side dish.

Notes

Variations: For a vegan version, omit the egg. Add cooked chicken, shrimp, or tofu for more protein. Try adding carrots, bell peppers, or mushrooms for extra vegetables.Spicy Version: Add chili flakes, sriracha, or fresh chopped chilies for some heat.Storage: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat in a skillet or microwave.

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