Shredded Veggie Rice Recipe

Name: Shredded Veggie Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 small onion, shredded; 1 large carrot, shredded; 1 zucchini, shredded; 1 yellow squash, shredded; 2 scallions, trimmed and minced; 2 garlic cloves, minced; 2 teaspoons grated fresh ginger; 3 cups cold cooked long-grain rice (or brown rice); 2 tablespoons tamari or 2 tablespoons other soy sauce

Servings: persons

1 tablespoon vegetable oil
1 small onion, shredded
1 large carrot, shredded
1 zucchini, shredded
1 yellow squash, shredded
2 scallions, trimmed and minced
2 garlic cloves, minced
2 teaspoons grated fresh ginger
3 cups cold cooked long-grain rice (or brown rice)
2 tablespoons tamari or 2 tablespoons other soy sauce

1
Allow the oil to get hot in a large skillet over medium heat.
2
Add in the onion, carrot, zucchini, yellow squash, scallions, garlic, and ginger.
3
Stir/saute for 2-4 minutes or until the vegetables are beginning to soften.
4
Add in the rice and tamari; cook for 3 minutes, stirring and breaking up any clumps of rice.
5
Adjust seasoning to taste (salt, pepper, pepper flakes, etc -- ).
6
Serve hot.

634

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 small onion, shredded, 1 large carrot, shredded, 1 zucchini, shredded, and more.

Yes, Shredded Veggie Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shredded Veggie Rice

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