This is an adaption of a few recipes I’ve liked for caramelized leeks and salmon. Delicious, tasteful, and simple. I’ve served it to visitors and finicky teenagers and had rave reviews.
| 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
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 505 mg |
| Sugars | 5 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Did my own version, by using what I had. Used same spices though and was a hit!
We really liked it! It seemed to take me a little longer cutting up the vegetables since they were supposed to be minced. But no big deal. I had leftover rice so I used 2 cups and I also added tofu, a really good addition for some protein. I was surprised I didn’t have any basil so that was left out. Curious to see how it will taste with it. Instead of 2 Tbls. of soy sauce I used about 4 Tbl. and 2 Tbl. of butter instead of 1. My vegetables were on the bigger side so I had to adjust the other seasonings to more then the recipe called for. I didn’t use any chili pepper flakes and good thing because I think it was spicy enough with the jalapeno and black pepper. Next time I’m going to use brown rice and add some cauliflower and some shrimp.
Tasty side dish. Can add meat to make a full meal.. lots of veggies which is nice. Loved the almonds
Super Flavorful! The spiciness from the red pepper flakes and jalapenos along with the crunch from the almonds made this dish fun to eat.