Prep Time::25 mins
Cook Time::15 mins
Additional Time::5 mins
Total Time::45 mins
Servings::4
Ingredients
4 tablespoons vegetable oil
2 medium zucchini, diced
1 medium carrot, peeled and minced
1 small onion, minced
1 stalk celery, minced
½ medium red bell pepper, minced
½ medium jalapeno pepper, seeded and minced
¼ cup slivered almonds
2 tablespoons soy sauce, or more to taste
1 ½ cups cooked rice
2 cloves garlic, or more to taste, minced
1 tablespoon minced fresh ginger
1 tablespoon yellow curry powder
1 tablespoon dried basil
1 teaspoon ground turmeric
1 teaspoon ground black pepper
½ teaspoon ground coriander
½ teaspoon cayenne pepper
salt to taste
1 tablespoon salted butter
Directions
Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, jalapeño, and almonds; sauté until zucchini is slightly soft, about 5 minutes.
Add 1 tablespoon soy sauce and sauté for a few seconds. Add cooked rice, garlic, remaining 1 tablespoon soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, cayenne, and salt. Sauté until rice is heated through and takes on a nice toasty texture, about 5 minutes.
Remove from the heat and stir in butter. Cover and let sit for about 3 minutes before serving.
Tips
If you want a spicier version, add more cayenne or serve with Sriracha sauce. You can also scramble an egg into this.
This is vegetarian, but you can easily add diced cooked chicken or browned ground turkey for a rich, meaty version. Add meat when you add the cooked rice.