Zucchini and Egg Fried Rice Recipe

Sometimes I want a cozy and filling yet quick and easy meal. Sometimes I want to clear out the fridge. Sometimes these both happen at the same time. That is when I make fried rice, specifically, zucchini and egg fried rice.

fried ricefried rice and zucchini

It is a stick to your ribs, vegetable packed dish that is super adaptable. While I really enjoy the flavor combination outlined in this recipe, it is very easy to swap the zucchini and peas for carrots or broccoli or a combination of whatever you have on hand. The thyme can just as easily be substituted for any herbs you have in your garden or fridge. And, assuming you are using leftover cooked rice, it all comes together in about 30 minutes. Basically, this easy fried rice recipe is your weeknight superhero.

zucchini and egg fried rice

Zucchini & Egg Fried Rice

Inspired by Smitten Kitchen

Note about the rice: I typically use leftover rice from another meal earlier in the week. However, if you don’t have leftover rice, you can spread freshly cooked rice on a sheet pan to rapidly cool before proceeding with the recipe.

Serves: 6 large, or 8 smaller, servings

4 c (800 g) leftover cooked rice, cooled
1/2 c (113 g) diced pancetta (or bacon lardons)
1 c (150 g) Frozen peas
2 eggs
1 c (110 g) white onion, diced
2 Tbs (15 g) grated ginger
8 (1 c, 80 g) scallions, sliced
2 (1 1/2 c, 300 g) zucchini (or other summer squash), quartered lengthwise and sliced
1 Tbs (3 g) thyme
2 Tbs (30 g) fish sauce
1/4 c (40 g) Soy sauce
Kosher salt

On low heat, sauce pancetta until fat is almost rendered. Increase heat to medium-high and sauté onion until translucent. Add zucchini and sauce until golden brown.

Add frozen peas and ginger. Sauté until peas are cooked and ginger is fragrant. Add a bit more oil to the pan, then add the rice. Stirring occasionally, let the rice heat and lightly brown.

When the rice is starting to brown, move everything in the pan to clear a spot to cook the eggs. Add both eggs to the cleared spot and add a pinch of salt and pepper. Scramble the eggs in the pan, on its own side, stirring until cooked through. (I move the egg portion of the pan directly over the flame.) Try to keep the eggs separate from the rice mixture, but it’s ok if a little of the rice mixes in.

Once the eggs are cooked, stir the eggs into the rest of the rice. Douse everything with soy sauce, fish sauce and salt to taste. Add the thyme and the scallions. Stir thoroughly to combine. Enjoy!

 

P.S. Looking to make a cake for a special occasion? Check out my banana layer cake post!