Zucchini Beef Garlic Fried Rice
Zucchini Beef Garlic Fried Rice
Ingredients
For the Fried Rice
- 3 cups day-old cooked rice, cold
- 1 pound ground beef, lean
- 1 cup zucchini, diced into 1/2-inch pieces
- 1/2 cup carrot, finely diced
- 4 cloves garlic, minced
- 1/2 cup yellow onion, finely diced
- 2 large eggs, beaten
- 3 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, divided
- 2 green onions, sliced, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove the cooked eggs from the skillet and set aside.
⏱️ 3 min
- 2
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
⏱️ 7 min
- 3
Add the diced yellow onion, finely diced carrot, and diced zucchini to the skillet with the beef. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Add the cold day-old rice to the skillet. Break up any clumps with your spoon. Pour in the soy sauce and sesame oil. Stir well to combine, ensuring the rice is evenly coated.
⏱️ 3 min
- 6
Return the scrambled eggs to the skillet. Season with salt and black pepper to taste. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.
⏱️ 3 min
- 7
Serve immediately, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Zucchini Beef Garlic Fried Rice
Ingredients
For the Fried Rice
- 3 cups day-old cooked rice, cold
- 1 pound ground beef, lean
- 1 cup zucchini, diced into 1/2-inch pieces
- 1/2 cup carrot, finely diced
- 4 cloves garlic, minced
- 1/2 cup yellow onion, finely diced
- 2 large eggs, beaten
- 3 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, divided
- 2 green onions, sliced, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove the cooked eggs from the skillet and set aside.
⏱️ 3 min - 2
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
⏱️ 7 min - 3
Add the diced yellow onion, finely diced carrot, and diced zucchini to the skillet with the beef. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Add the cold day-old rice to the skillet. Break up any clumps with your spoon. Pour in the soy sauce and sesame oil. Stir well to combine, ensuring the rice is evenly coated.
⏱️ 3 min - 6
Return the scrambled eggs to the skillet. Season with salt and black pepper to taste. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.
⏱️ 3 min - 7
Serve immediately, garnished with sliced green onions.
⏱️ 1 min