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Zucchini Rice Bowl Recipe

Cost $8, save $5

Source: Recommended by CookGo

  • 10 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 🥒 1/2 zucchini, sliced
    • 🧅 1/2 onion, sliced
    • 🧅 1 tbsp chopped green onion

  • Staples

    • 🍚 400g cooked rice
    • 🥚 2 eggs

  • Oils

    • 1 tbsp olive oil
    • 1 tbsp chili oil
    • 2 tbsp sesame oil

  • Seasonings

    • 1/2 tbsp gochujang
    • 2 tbsp chili powder
    • 2 tbsp soy sauce
    • 2 tbsp oyster sauce
    • 🧄 1 tbsp minced garlic
    • 1/2 tbsp ground pepper
    • đź’§ 3 tbsp water

STEPS

1

Wash and slice the zucchini into thin strips.

2

Slice the onion into thin strips.

3

Prepare the sauce by mixing gochujang, chili powder, soy sauce, oyster sauce, minced garlic, pepper, and water.

4

Heat olive oil, green onion, and chili oil in a pan over low heat.

5

Add the sliced onion and sauté until softened over medium-low heat.

6

Add the zucchini and cook until softened over medium-low heat.

7

Add the prepared sauce and stir-fry for 5 minutes until the vegetables are well coated and tender.

8

Turn off the heat and mix in sesame oil.

9

Serve the zucchini stir-fry over cooked rice and top with a soft-boiled egg.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 12g
    Protein
  • 45g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use fresh zucchini for the best texture and flavor.Adjust the spice level by reducing chili powder or gochujang.Serve immediately for the best taste and texture.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.