Succotash Fried Rice Recipe

Name: Succotash Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons canola oil, divided; 1 ½ cups chopped zucchini; 1 ½ cups chopped yellow squash; 2 cups chopped collard greens or 2 cups mustard greens; 1 cup diced red bell pepper; 1 cup lima beans (cooked if fresh, drained rinsed if canned, or frozen); 1 cup corn kernel (fresh or frozen); ½ cup scallion (cut in 3-inch pieces); 1 tablespoon minced garlic; 2 teaspoons minced fresh thyme; 2 teaspoons Tabasco sauce; 3 cups cooked cold brown rice; 1 lemon, zest of; 2 eggs, lightly beaten; 2 tablespoons low sodium soy sauce; ½ cup thinly sliced fresh basil

Servings: persons

3 teaspoons canola oil, divided
1 ½ cups chopped zucchini
1 ½ cups chopped yellow squash
2 cups chopped collard greens or 2 cups mustard greens
1 cup diced red bell pepper
1 cup lima beans (cooked if fresh, drained rinsed if canned, or frozen)
1 cup corn kernel (fresh or frozen)
½ cup scallion (cut in 3-inch pieces)
1 tablespoon minced garlic
2 teaspoons minced fresh thyme
2 teaspoons Tabasco sauce
3 cups cooked cold brown rice
1 lemon, zest of
2 eggs, lightly beaten
2 tablespoons low sodium soy sauce
½ cup thinly sliced fresh basil

1
Heat a wok or large nonstick skillet over high heat.
2
Add 2 t oil and heat until oil shimmers.
3
Add zucchini, squash, greens, and bell pepper to the wok.
4
Stir-fry until vegetables start to brown and soften, 3-5 minutes.
5
Stir in lima beans and corn, sty-frying just until softened, 2-3 minutes.
6
Add scallions, garlic, and thyme, stirring until garlic is no longer fragrant, about 1 minute.
7
Stir in Tabasco.
8
Stir in rice and zest until rice is heated through and just starts to brown, 3-5 minutes.
9
Make a 3- to 4-inch wide well in rice and vegetables; heat remaining 1 t oil and stir in the eggs.
10
Continue stirring constantly in the well until eggs are almost scrambled.
11
Then stir eggs into the rest of the stir-fry.
12
Season with soy sauce and basil.
13
Taste for seasoning and adjust.
14
Divide stir-fry among 4 bowls.

871

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 teaspoons canola oil, divided, 1 ½ cups chopped zucchini, 1 ½ cups chopped yellow squash, 2 cups chopped collard greens or 2 cups mustard greens, and more.

Yes, Succotash Fried 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.

That's it — enjoy your meal!

Succotash Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions