Aug. 3rd, 2014

boosette_archive: (Default)
Makes one large or two small servings

1-2 c leftover (cooked and chilled) rice
1 medium-large zucchini, in 1/4" cubes.
1 tsp minced garlic from a jar OR 2 cloves, minced or well crushed
1 egg
2 Tbsp neutral oil
1 tsp toasted sesame oil
1 Tbsp soy sauce


1. Cut up the Zucchini

2. Beat the egg

3. Heat the pan with both oils until very hot. (a drop of water should "dance")

4. Fry the zucchini and garlic until golden.

5. Move the vegetables to the outer edge of the pan, pour in the egg from a great height while stirring it as it hits the pan, ideally with a pair of chopsticks - tips held ~1" apart.

6. Cook the egg through.

7. Add the rice, cook until it begins to brown.

8. Add the soy sauce, stir until coated.

9. Serve.

start to stomach ~20 minutes, not including cleanup time.

This recipe is brought to you by I Had Some Leftover Rice And A Zucchini I Wanted To Use Before They Went Off.


And now you know what to do with all those zucchini you wish your gardening friends would stop giving you.

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