Succotash Fried Rice

28 08 2013

Instead of typical Asian flavors, this fried rice has garden-fresh veggies used in a favorite southern dish, succotash. A little tip I just picked up on making friend rice….cold rice fries better than warm, so prepare and chill the rice ahead of time and be sure to stir-fry over very high heat. Serve with simple grilled chicken, and you have a complete meal. Warning….some of the ingredients may sound a little strange, but it’ll come together in the end 🙂

Succotash Fried Rice

Succotash Fried Rice

The following makes 4 servings (compliments of Cuisine Lite):

  • 3 tsp oil, divided
  • 1 and 1/2 cups zucchini
  • 1 and 1/2 cups yellow squash
  • 2 cups fresh baby spinach
  • 1 cup red bell pepper, diced
  • 1 cup lima beans, cooked if fresh and drained/rinsed if canned
  • 1 cup fresh or frozen corn kernels
  • 1/2 cup scallions, sliced
  • 1 Tbsp garlic, minced
  • 2 tsp fresh thyme, minced
  • 2 tsp Tabasco sauce
  • 3 cups cooked cold brown rice
  • Zest of 1 lemon
  • 2 eggs, lightly beaten
  • 2 Tbsp low-sodium soy sauce
  • 1/2 cup thinly sliced fresh basil

Heat a wok or large nonstick skillet over high heat. Add 2 tsp oil and heat until oil shimmers.

Add zucchini, squash, spinach and bell pepper and stir-fry until vegetables start to brown and soften, 5 minutes. Stir in stir in lima beans and corn, stir-frying for another 2-3 minutes. Add scallions, garlic and thyme, stirring until garlic is no longer fragrant, about 1 minute. Stir in Tabasco.

Next stir in the chilled rice and zest, stir-fry until rice is heated through and just starts to brown, 3-5 more minutes. Make a 3-4 inch well in the rice and vegetables, heat remaining 1 tsp oil and stir in the eggs. Continuing stirring constantly in the well until eggs are almost scrambled. Then stir eggs into the rest of the stir-fry.

Season with soy sauce and basil just before serving.

This Girl’s Tip: I shared the original recipe above from Cuisine Lite, however I actually used different veggies. If you don’t have everything this recipe calls for, substitute for the veggies you do have on hand. For instance, I didn’t have corn, so I used peas….and I didn’t have zucchini or yellow squash, so I used butternut squash. While mixing up the veggies changed the flavor of the original recipe, it was still delicious and I got to use up what I had at home without having to run to the grocery store!




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