Scrambled Zucchini and Rice

Ingredients

• Egg2 medium (100 g)
• Zucchini1/2 count (100 g)
• Rice3/4 cup (150 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Preheat a pan over medium heat. In the meantime, slice the zucchini.

3. 3

   Step 3

   Once heated, add half the oil and spread. Stir-fry the zucchini for 3-4 minutes.

4. 4

   Step 4

   At the same time, beat the eggs in a bowl and season with salt and pepper.

5. 5

   Step 5

   Add the remaining oil to the pan with the eggs and rice. After 30 minutes, stir using a spatula until set.

6. 6

   Step 6

   Season with salt and pepper and remove from heat.

7. 7

   Step 7

   Serve the scrambled zucchini and rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Zucchini and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.