Fried Rice with Zucchini, Tomatoes and Parmesan


Fried rice is a triumph of resourcefulness. It’s budget-friendly, all leftovers are welcome, and there’s no strict formula or ingredient list, jus stir-frying cooked rice with whatever …

What you will need

Olive oil

1 medium-large sweet onion, diced or 1/2 a large onion

Salt and freshly ground black pepper, plus red pepper flakes for heat if desired

3 garlic cloves, minced

1 pound zucchini or other summer squash (about 2 small/medium), diced

1 teaspoon finely chopped fresh thyme leaves

1/2 cup small red cherry or grape tomatoes, sliced 1/4-inch thick if large, halved if tiny

2 1/2 to 3 cups cooked, ideally day old, short-grain white or brown rice

1/2 cup grated Parmesan, divided

Handful chopped flat-leaf parsley

2 large eggs (for scrambled method) or 4 large eggs (for an egg on top of each portion)


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