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Summer Vegetable Fried Rice
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- #114314
Zucchini and yellow squash give this fried rice recipe an extra veggie kick. It also has Canadian bacon instead of the more commonly used ham in fried rice recipes.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons peanut oil
5 large eggs, beaten
1 medium yellow onion, coarsely chopped
1 tablespoon minced garlic
1 medium zucchini, cut into 1/2-in dice
1 medium yellow squash, cut into 1/2-in dice
1 red bell pepper, stemmed and diced
1 bunch scallions, chopped
1 1/2 cup finely chopped Canadian ham or bacon
4 cups cold, cooked long-grain white rice
3 tablespoons soy sauce, or to taste
directions
In a large nonstick skillet or wok, heat 1 Tbsp of the oil over high heat. Add eggs and cook, stirring until scrambled. Transfer to a plate and set aside.
Add the remaining Tbsp of oil to pan. Add the onion and cook, stirring constantly, until it begins to soften, about 2 minutes. Add the garlic and cook, stirring constantly, 1 minute.
Add the zucchini, squash, pepper, scallions and Canadian bacon. Coo, stirring constantly, until the vegetables begin to soften, about 5 minutes.
Add the rice and cook, stirring constantly, until the rice is heated through, 3-5 minutes. Add the reserved eggs and soy sauce. Toss well, breaking up the eggs, until heated through, about 2 minutes. Serve immediately.
added by
ICOOK2
nutrition data
351 calories, 13 grams fat, 42 grams carbohydrates, 16 grams protein per serving.
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reviews & comments
March 17, 2013
I really enjoyed how veggie-filled this recipe is. The Canadian bacon /ham helps make it a little extra hearty so this can be served as a side dish or entree. You can, of course, omit the meat if you wish (but it adds some nice extra flavor).