Why You’ll Love This Recipe

Zucchini Fried Rice with Walnuts is a fresh, lighter take on fried rice that is packed with flavor and texture. The zucchini adds a mild, slightly sweet flavor while soaking up the savory sauce. The walnuts provide an unexpected crunch, making each bite more interesting. Plus, it’s a versatile recipe that can be easily customized with your favorite vegetables, proteins, or spices. This dish is not only healthy but also quick to prepare, making it perfect for busy weeknights or meal prep.

Ingredients

For the fried rice:

3 medium zucchinis (spiralized or grated)
1 tablespoon olive oil (or sesame oil)
1/2 onion (diced)
2 cloves garlic (minced)
1/2 cup carrots (diced or shredded)
1/2 cup frozen peas (optional)
1/4 cup soy sauce (low-sodium preferred)
1 teaspoon sesame oil (optional, for added flavor)
1/2 teaspoon ground ginger (optional)
Salt and pepper to taste

For the walnuts:

1/4 cup walnuts (roughly chopped)
1 tablespoon olive oil or butter (for toasting)

For garnish (optional):

Green onions (sliced)
Sesame seeds

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the walnuts:

Heat a small skillet over medium heat and add 1 tablespoon of olive oil or butter.
Add the chopped walnuts and toast for 2-3 minutes, stirring occasionally, until golden brown and fragrant. Remove from heat and set aside.

2. Prepare the zucchini:

If using spiralized zucchini, ensure the strands are not too long by cutting them into shorter pieces. If you are grating the zucchini, use a box grater or food processor to create long strands.
Place the zucchini in a clean kitchen towel or paper towel to remove excess moisture, as zucchini tends to release water when cooked.

3. Make the fried rice:

In a large skillet or wok, heat the 1 tablespoon of olive oil or sesame oil over medium heat.
Add the diced onion and cook for 2-3 minutes until softened and translucent.
Add the minced garlic, diced carrots, and peas (if using), and cook for another 3-4 minutes until the vegetables are tender.
Add the zucchini noodles (or grated zucchini) to the skillet and sauté for 2-3 minutes, allowing the zucchini to soften but not release too much moisture.
Pour in the soy sauce, sesame oil (optional), and ground ginger (optional). Stir everything together and cook for another 2-3 minutes, until the zucchini is tender but still holds its shape.
Season with salt and pepper to taste.

4. Combine with walnuts:

Stir in the toasted walnuts and mix to combine. The walnuts will add a nice crunch and nutty flavor to the dish.

5. Serve:

Transfer the Zucchini Fried Rice to serving plates.
Garnish with sliced green onions and sesame seeds for extra flavor and texture.
Serve immediately and enjoy!

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Protein option: Add cooked chicken, shrimp, or tofu to the fried rice for extra protein.
Spicy version: Add a drizzle of sriracha or a pinch of red pepper flakes for some heat.
Vegetarian version: Keep the dish vegetarian by adding extra vegetables like bell peppers, mushrooms, or spinach.
Gluten-free: Use tamari instead of soy sauce for a gluten-free version of this dish.

Storage/Reheating

Storage: Leftover Zucchini Fried Rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop with a small splash of water or soy sauce to help loosen the dish. Stir occasionally while reheating.

FAQs

1. Can I use regular rice instead of zucchini?

Yes, if you’re not looking for a low-carb version, you can substitute zucchini with regular rice. Just follow the same recipe, but use cooked rice instead of the zucchini.

2. Can I make this dish ahead of time?

Yes, you can make this dish ahead of time. Prepare the zucchini and other vegetables, then store them separately from the fried rice. Combine everything when ready to serve.

3. Can I use frozen zucchini?

Frozen zucchini is not ideal for this recipe because it tends to release too much water when cooked. Fresh zucchini is best for a firmer texture.

4. How do I prevent the zucchini from becoming too watery?

To avoid watery zucchini fried rice, be sure to blot the zucchini with a paper towel to remove excess moisture before cooking. Also, avoid overcooking the zucchini.

5. Can I use other nuts instead of walnuts?

Yes, you can use other nuts like almonds, cashews, or pecans. Toasted almonds or cashews add a nice crunch and flavor to the dish as well.

6. Is this recipe vegan?

Yes, this Zucchini Fried Rice with Walnuts is vegan, as long as you use a plant-based soy sauce and skip any non-vegan ingredients like egg or cheese.

7. How can I make this dish spicier?

Add a dash of sriracha, chili paste, or red pepper flakes to the soy sauce mixture for some extra heat.

8. Can I add egg to this dish?

Yes, you can scramble an egg and add it to the fried rice for a more traditional fried rice flavor. Just make a little space in the skillet, scramble the egg, and then mix it with the vegetables and zucchini.

9. How do I make this dish more flavorful?

You can add more seasonings such as garlic powder, onion powder, or a splash of rice vinegar for an extra layer of flavor.

10. How do I store leftovers?

Store any leftover fried rice in an airtight container in the fridge for up to 3 days. Be sure to let the dish cool to room temperature before storing it.

Conclusion

Zucchini Fried Rice with Walnuts is a healthy and delicious alternative to traditional fried rice. With its fresh vegetables, savory soy sauce, and the added crunch of walnuts, this dish is full of flavor and texture. It’s a quick, easy, and versatile recipe that can be customized with different vegetables and proteins. Whether you’re looking for a low-carb side dish or a light main course, this zucchini fried rice is sure to satisfy!

Zucchini Fried Rice with Walnuts

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Stir-frying
Cuisine: Asian Fusion
Diet: Vegan

Print Recipe

Description

Zucchini Fried Rice with Walnuts is a healthy and flavorful twist on traditional fried rice. Using zucchini as a low-carb rice substitute and adding toasted walnuts for crunch, this dish is a light yet satisfying meal, full of savory and nutty flavors.

Instructions

Heat a small skillet over medium heat and add 1 tablespoon of olive oil or butter. Add the chopped walnuts and toast for 2-3 minutes, stirring occasionally, until golden brown and fragrant. Remove from heat and set aside.
If using spiralized zucchini, cut the strands into shorter pieces. If grating, use a box grater or food processor to create long strands. Place the zucchini in a clean kitchen towel or paper towel to remove excess moisture.
In a large skillet or wok, heat 1 tablespoon of olive oil or sesame oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the garlic, carrots, and peas (if using), cooking for another 3-4 minutes until tender.
Add the zucchini to the skillet and sauté for 2-3 minutes. Pour in the soy sauce, sesame oil (optional), and ground ginger (optional). Stir and cook for another 2-3 minutes until the zucchini is tender but still holds its shape. Season with salt and pepper.
Stir in the toasted walnuts and mix to combine. Serve garnished with green onions and sesame seeds.

Notes

For added protein, include cooked chicken, shrimp, or tofu.For more heat, drizzle with sriracha or add red pepper flakes.Make it vegetarian by adding extra vegetables like bell peppers, mushrooms, or spinach.For a gluten-free option, use tamari instead of soy sauce.If using other nuts, almonds or cashews also work well.