I rarely do leftovers but I also hate to waste food. This Zucchini + Basil Fried Rice fulfilled three needs 1). The need to use the leftover brown rice in the fridge from last week 2.) My need to use the organic zucchini I bought on a whim 3). My need for a quick healthy one bowl dinner. Get into the recipe for this quick one bowl dinner below.
Live Strong. Eat Well
the gluten free chef
Zucchini + Basil Fried Rice
1 cup brown rice, cooked
1 cup extra firm tofu, cubed
1 tablespoon minced garlic
1 small zucchini washed, peeled, and sliced
1/2 green bell pepper, thinly sliced lengthwise
1/2 small onion, sliced
1 cup fresh basil leaves
olive oil
3 tablespoons gluten free soy sauce
2 tablespoons chili garlic sauce
To Taste: salt, pepper, garlic and onion powder
- In a non-stick skillet or wok add a couple tablespoons of olive oil, rice, onions and garlic. Sauté and brown on medium heat for about 7 minutes. Toss in zucchini and bell pepper and season to taste with salt, pepper, garlic and onion powder. Continue to sauté for an additional 5 minutes then add soy sauce, tofu cubes and chili garlic sauce.. Toss and sauté for another 5-6 minutes.
