fried rice with zucchini, tomatoes and parmesan

Name: fried rice with zucchini, tomatoes and parmesan
Ingredients: Olive oil; 1 medium-large sweet onion, diced or 1/2 a large onion; Salt and freshly ground black pepper, plus red pepper flakes for heat if desired; 3 garlic cloves, minced; 1 pound zucchini or other summer squash (about 2 small/medium), diced; 1 teaspoon finely chopped fresh thyme leaves; 1/2 cup small red cherry or grape tomatoes, sliced 1/4-inch thick if large, halved if tiny; 2 1/2 to 3 cups cooked, ideally day old, short-grain white or brown rice; 1/2 cup grated Parmesan, divided; Handful chopped flat-leaf parsley; 2 large eggs (for scrambled method) or 4 large eggs (for an egg on top of each portion)

"Fried rice is a triumph of resourcefulness. It’s budget-friendly, all leftovers are welcome, and there’s no strict formula or ingredient list, just stir-frying cooked rice with whatever…..."

INGREDIENTS

•

Olive oil

•

1 medium-large sweet onion, diced or 1/2 a large onion

•

Salt and freshly ground black pepper, plus red pepper flakes for heat if desired

•

3 garlic cloves, minced

•

1 pound zucchini or other summer squash (about 2 small/medium), diced

•

1 teaspoon finely chopped fresh thyme leaves

•

1/2 cup small red cherry or grape tomatoes, sliced 1/4-inch thick if large, halved if tiny

•

2 1/2 to 3 cups cooked, ideally day old, short-grain white or brown rice

•

1/2 cup grated Parmesan, divided

•

Handful chopped flat-leaf parsley

•

2 large eggs (for scrambled method) or 4 large eggs (for an egg on top of each portion)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes