Zucchini Fried Rice – Indian Fried Rice

Zucchini Fried Rice – Indian Fried Rice is a culinary delight that combines the nutritious qualities of zucchini with the comforting flavors of fried rice. This flavorful and wholesome dish is not only easy to prepare but also offers a healthier alternative to traditional fried rice. In this blog post, we will explore the reasons why zucchini fried rice is so good and provide a step-by-step guide to help you recreate this delightful recipe in your own kitchen.

Why Zucchini Fried Rice Is So Good –

1. Nutritional Powerhouse: Zucchini is a versatile vegetable packed with essential vitamins and minerals. It is low in calories and high in fiber, making it a perfect addition to a healthy diet. By incorporating zucchini into fried rice, you can enhance the nutritional value of the dish and make it even more satisfying.

2. Delicate Flavor and Texture: Zucchini has a mild, delicate flavor that blends beautifully with the other ingredients in fried rice. When cooked, it becomes tender and slightly sweet, adding a pleasant texture to the dish. The combination of zucchini’s subtle taste and its ability to absorb flavors makes it a versatile ingredient for various cuisines.
   

How to make Zucchini Fried Rice –

First, heat a pan and add 3 tablespoons of oil. Second, once the oil is hot add in  1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, 1 tsp teaspoon of urad dal, 1 teaspoon of channa dal, 2 whole dried red chili, and 1/2 teaspoon of hing (asafoetida). Third, allow the mustard seeds to splutter, then add 7 to 8 curry leaves and 1 small slit green chili. Sauté for 30 seconds.

Further, add the dried, desiccated grated coconut. Let it saute for about 2 minutes on low heat. Further, add the grated zucchini, 1 tsp salt, and cashews to the pan and cook until the zucchini becomes soft and all the water is absorbed. The salt added earlier will help draw out the water from the zucchini.

Once the water is fully absorbed, add in the rice and let it mix and saute for 3 to 4 minutes on medium heat. Stir intermittently, Finally, add 2 tablespoons of chopped cilantro, roasted peanuts, and lemon juice. Mix well and turn off heat.

Tried this recipe yet? Also, Give us a rating, comment below in the reply section and let us know what you think. Further, Follow us on Instagram @Fastcurries and Facebook @Fastcurries

Finally, try some of our  Instant Pot  recipes. Try our other fried rice recipes.

Spicy Peanut Fried Rice

Indian Egg Fried Rice

Shilpa

Zucchini Fried Rice – Indian Fried Rice

Zucchini Fried Rice – Indian Fried Rice is a culinary delight that combines the nutritious qualities of zucchini with the comforting flavors of fried rice. This flavorful and wholesome dish is not only easy to prepare but also offers a healthier alternative to traditional fried rice. In this blog post, we will explore the reasons why zucchini fried rice is so good and provide a step-by-step guide to help you recreate this delightful recipe in your own kitchen.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 8 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Main Dish, Side Dish

Ingredients Equipment Method

Ingredients

  

• 3 tbsp oil of choice
• 1/2 tsp mustard seeds  
• 1/2 tsp cumin seeds 
• 1 tsp black gram lentils  (urad dal)
• 1 tsp split chickpeas (chana dal)
• 1/4 tsp asafoetida
• 8 curry leaves
• 1 green chili (slit but still intact)
• 1/3 cup dry desiccated coconut (unsweetened)
• 1 cup grated zucchini (2 medium)
• 1 tsp salt
• 6 cashews, raw unsalted
• 2 tbsp cilantro, chopped
• 1/4 cup peanuts, roasted unsalted
• 2 tbsp lemon juice
• 4 cups cooked rice white rice
• 2 whole dried red chili peppers

Equipment

• 1 deep wok

Method

 

1. Heat a pan and add 3 tablespoons of oil. Once the oil is hot add in  1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, 1 teaspoon of urad dal, 1 teaspoon of channa dal, 2 whole dried red chili, and 1/4 teaspoon of hing (asafoetida).
2. Allow the mustard seeds to splutter, then add 7 to 8 curry leaves, and 1 small slit green chili. Saute until the seeds splutter about 30 seconds.
3. Add the dried, desiccated grated coconut. Let it saute for about 2 minutes on low heat. Further, add the grated zucchini, 1 tsp salt, and cashews to the pan and cook until the zucchini becomes soft and all the water is absorbed. The salt added earlier will help draw out the water from the zucchini.
4. Once the water is fully absorbed, add in the rice and let it mix and saute for 3 to 4 minutes on medium heat. Stir intermittently, finally, add 2 tablespoons of chopped cilantro, roasted peanuts, and lemon juice. Mix well and turn off heat.