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
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3 medium zucchinis, grated or spiralized
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1 tablespoon olive oil (or sesame oil for extra flavor)
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1 small onion, diced
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2 cloves garlic, minced
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1/2 cup chopped walnuts, toasted
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon rice vinegar
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1/2 teaspoon sesame oil (optional, for added flavor)
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Salt and pepper, to taste
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2 green onions, chopped (for garnish)
- 1 egg (optional, for added protein)
Instructions
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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.
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Toast the Walnuts: In a dry skillet, toast the walnuts over medium heat for 3-4 minutes until golden and fragrant. Set aside.
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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.
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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.
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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.
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Add the Walnuts: Stir in the toasted walnuts and cook for 1 more minute.
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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.
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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.
