This delicious side dish is great for using up all those home grown zucchini you are harvesting, and sneaks some extra veges in your day too. It also uses up leftover rice, so great for the #waronwaste! It is a fusion between risotto and egg fried rice. It is fast becoming a family favourite, served with BBQ sausages or fish, pan fried or roast chicken and a green crispy salad. Or pretty much anything, really!

Zucchini Rice

MAKES

Enough for 4 as a side

INGREDIENTS

• 2 tbsp macadamia oil
• 4 cups cooked rice (long grain, medium grain, whatever you have)
• 2 medium zucchini (about 500gm, makes 4 cups once grated)
• 2 free range eggs
• 2 tsp garlic infused olive oil
• 4 tsp roast onion infused olive oil
• 1/2 to 1 cup grated Parmesan cheese
• 1 tsp salt
• Freshly ground black pepper
• Optional: 2 tbsp fresh chopped herbs (basil, thyme or parsley)

METHOD

1. Whisk eggs in a small bowl or jug with a splash of water
2. Grate the zucchini & chop herbs, if using
3. Heat macadamia oil in a large fry pan of wok
4. Cook eggs as an omelette, til cooked through then set aside
5. Fry grated zucchini in same fry pan, add infused oils, stir through and cook for about 5 minutes
6. Then add the cooked rice and stir through until well combined. Cook until thoroughly heated through, about 5 to 10 minutes
7. Meanwhile, slice or chop up the omelette
8. Take zucchini rice off heat. Add Parmesan, sliced omelette and stir through. Add herbs, if using.
9. Taste. Season with salt and pepper as needed.

MEAL PREP/ COOK ONCE, SERVE TWICE

• Use leftover rice, if you have it, though using freshly cooked rice is OK, as this isn’t a ‘dry’ fried rice result.
• You could grate the zucchini a couple of days in advance, and store in an airtight container in the fridge.
• This zucchini rice can be frozen and defrosts/ reheats well.
• Use leftover zucchini rice to make rice balls/ arancini, or even a san choy bow style meal.

NOTES

• You could substitute the zucchini with Jap pumpkin. But then it will not be zucchini rice, of course!
• If you are new to a Low FODMAP Way of Eating, check out my Beginner’s guide.
• If you do not require a low FODMAP version, you can use 2 cloves of garlic, crushed, and 1 medium onion, finely diced (instead of the infused oils) and fry them off in the frypan, before adding the zucchini in Step 5.