Zucchini Fried Rice

Zucchini Fried Rice is a delightful low-carb alternative to traditional fried rice, featuring vibrant zucchini and a medley of vegetables tossed in a savory sauce. This dish is not only keto-friendly but also packed with flavors and nutrients, making it a satisfying meal for any time of the day.

Ingredients

• Zucchini - 2 medium (about 300g)
• Cauliflower rice - 200g
• Eggs - 2 large
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Carrot - 1 small, diced (optional, for color, about 50g)
• Bell pepper - 1/2, diced (optional, about 75g)

Steps

1. Start by washing and grating the zucchini using a box grater or a food processor. Set aside to drain excess moisture.
2. In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the diced bell pepper and carrot (if using) to the skillet and stir-fry for about 2-3 minutes until they start to soften.
4. Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix with the vegetables.
5. Add the cauliflower rice and grated zucchini to the skillet. Stir well to combine all ingredients.
6. Pour in the soy sauce and sesame oil, and season with salt and black pepper to taste. Stir-fry everything together for another 5-7 minutes until heated through and the zucchini is tender but not mushy.
7. Finally, stir in the chopped green onions and cook for an additional minute before removing from heat.
8. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 210 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in vitamins and antioxidants from zucchini and other vegetables.

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