Fried Rice with Summer Squash
I know, I know, it’s December and summer squash isn’t in season.. but hear me out: I live in Texas and it was 70 degrees and sunny today so it’s essentially still summer. December schmember. This rice is an easy, vegan dinner that comes together in under thirty minutes.
Fried rice is best with rice that’s a day or two old, so every time I make something like chicken soup I make extra rice so I have an easy dinner later on (technicallllyyy this is meal prep). This is another one of those recipes that works with whatever veggies you have in the fridge, and if you’re worried about the spice level add a tablespoon of chili paste at a time and taste as you go.
Fried Rice with Summer Squash
Ingredients
3 tbsp canola or other neutral oil
1 small yellow onion, diced
2 carrots peeled and cut into half moons
2 celery stalks, thinly sliced
1 small zucchini, diced
1 small summer squash, diced
4 cups of day old rice
3 tbsp soy sauce, plus more to taste
1-3 tbsp chili garlic sauce or other chili paste
1/2 tsp toasted sesame oil
Directions
Heat 2 tbsp oil over medium heat, sauté onion, celery and carrot until onion is translucent, about 5 minutes. Add squash and salt, turn to medium high, sauté for an additional 5-7 mins until the squash is cooked but not mushy. Stir in the rice and heat through, 1-2 mins. Turn off the heat and mix in sesame oil, chili paste, and soy sauce. If you’re concerned about the spice level mix one tbsp of chili paste in at a time. Top with more soy sauce, as you heart desires.
