A Taste of Asia with Zucchini – Healthy and Full of Flavor

October 25, 2018

Zucchini Fried Rice

This single skillet dinner is a weeknight-friendly meal the whole family can get behind.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Author Ella Jewett


  • 1 1/2 pounds zucchini about 4 zucchinis
  • 3 tbsp sesame oil
  • 8 oz ground pork
  • 1/2 cup fresh or frozen green peas
  • 2 cup long-grain white rice cooked
  • 1/4 cup finely chopped fresh scallions plus more for garnish
  • 1 1/2 teaspoon garlic finely chopped
  • 2 teaspoon chile-garlic sauce
  • 1 1/2 teaspoon grated fresh ginger
  • 1/2 cup lower-sodium soy sauce
  • 1 tbsp rice wine vinegar
  • 1/4 cup chopped fresh cilantro


  1. Grate zucchini using the largest holes on a box grater. Place shredded zucchini in a clean towel, and twist to wring out as much water as possible (yielding about 4 cups).
  2. Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high. Add pork; cook, stirring with a wooden spoon to break into pieces until browned on all sides, about 4 minutes. Add carrots and peas, and cook until slightly tender, about 1 minute. Transfer to a bowl; reserve.
  3. Heat 1 tablespoon of the oil in the skillet over high. Add rice, and spread into a single layer; cook undisturbed until dry and slightly toasty, 2 to 3 minutes. Stir, and continue to cook 1 minute.
  4. Add zucchini, and stir to combine. Use a wooden spoon to move mixture to sides of skillet. Add remaining 1 tablespoon oil in center of mixture. Add scallions, garlic, chile-garlic sauce, and ginger to hot oil; cook until fragrant, about 1 minute. Stir in soy sauce, vinegar, and reserved pork mixture; toss to combine. Sprinkle with cilantro, and garnish with scallions. 

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