One-pot Chinese style zucchini fried rice – not a cauli in sight !
Got my thinking cap on the past couple of days, I love rice dishes but I’m very sick of cauliflower at the moment ! So I wondered about making grains of long grain rice with spiralised zucchini roughly chopped, and it worked a treat !
So, this is basically a technique posting rather than a straight forward recipe. I made my basic Chinese style fried rice. It was super easy but you defiantly do need a spiraliser for this task or else you will be there literally all day !
Awseome one-pot meal.
So, if you are sick of cauliflower too, maybe give it a go !
Joni ???
Zucchini fried rice (non-cauliflower)
2016-01-19 03:06:08
Serves 6
The zucchini rice is a nice change from cauliflower rice. It makes a longer grain, much like jasmine rice. You need a spiraliser/spirolli/vegetable turner for this recipe. The dish tasted wonderful as the zucchini took on the flavours well and the texture was very much like the usual take away fried rice.
Prep Time
10 min
Cook Time
20 min
Ingredients
- 4 zucchini, trimmed and outer green skin peeled
- 1 tbs olive oil (or other oil)
- 1 tsp sesame oil
- 2 carrots, finely diced
- 2 brown onions, finely diced
- 1 tsp garlic, minced
- 2 tsp ginger, minced
- 2 tsp chilli paste, optional
- 1 tsp Chinese 5 spice powder
- 1 red capsicum, finely diced
- 1 cup of green beans, trimmed and finely diced
- 2 tbs gluten-free and low salt soy sauce
- Black pepper
Instructions
- Peel, trim and spiralise your zucchini. Don't worry if there is short bits as they can be used for the rice as well as the long strands. On a chopping board and using a long knife chop the zucchini pasta until it resembles long grain rice. All are not going to be of a uniform size, it is better slightly longer than too short as this goes mushy. Leave drain on a few sheets of paper towel.
- In a frying pan or wok, heat the olive oil. Add the onions, carrots, garlic, ginger, chilli (if using), 5 spice powder, capsicum and green beans. Cook until nice and brown and caramelised, approximately 15 minutes.
- Turn to high heat. You need the heat to keep the rice crisp and not soggy. Add the drained zucchini rice to the pan. Stir fry for approximately 5-10 minutes until well cooked through to your liking. Add the sesame oil and soy sauce and cook for a further 2 minutes.
- Season with black pepper and serve.
Notes
- Any other vegetables ones can be substituted in this recipe. Bean shoots would be nice addition.
- You can also add other flavour to make it Spanish, Greek, Italian, tex-mex, Thai etc.
- Keeps well in the fridge for up to five days. Does not freeze well. You could do the base and freeze. Spiralise and cook the zucchini on the day of serving.
Opti Cook https://opticook.org/
This error message is only visible to WordPress admins
Jo Reynolds
March 10, 2016
Wow! Just made this dish, and it is beyond amazing. Hubby has asked for this to be a regular meal. Thanks heaps for all your hard work in making these recipes.
Joni Condos
March 10, 2016
Excellent Jo ! & thanks for letting me know 🙂 Joni
Calina
May 23, 2016
Is it at all possible to substitute the Zucchini for the spliender rice?
Joni Condos
May 23, 2016
Yes ! Absolutely, just add them right at the end or or else the can be super rubbery ! ✌?️ Joni
Ally McPherson
July 8, 2016
Very tasty !!
Joni Condos
July 8, 2016
Thanks Ally ! Joni ?
Kirsty Cousens
September 28, 2016
Would you do everything the same if u were to use cauliflower rice. Really wanna try hubby on this kind of eating and I think this one might actually work
Joni Condos
September 28, 2016
Yep, exactly the same except possibly put the riced cauli in for s little longer than the zucchini rice. Good on you ! Joni ????