• 1/2 teaspoon of black pepper
  • 1 cup of leftover cooked rice
  • 1 onion
  • 1 floret of broccoli
  • 1 chopped carrot
  • 1 zucchini/courgette
  • 1 tablespoon of vegetable oil
  • 2 tablespoons of dark soy sauce
  • 2 clove of garlic,chopped
  • Fresh ginger
  • Salt to taste
  • Dhania/coriander to garnish


1. On a pan on high heat, start by frying the onions for about 3 minutes until they’re soft and translucent. Add in the garlic and ginger and let it cook for about a minute until it’s fragrant. Meanwhile, Blanch the clean broccoli and carrots.

**Basically, blanching means precooking the vegetables before cooking them in the fried rice. This is because these vegetables take longer to cook. Boil 2 cups of water and 1 teaspoon of salt. Add in the chopped broccoli and carrots and let them boil for 3-5 minutes. Remove the broccoli and carrots from the hot water and drop them into cold water. This stops the cooking immediately, allowing the vegetables to stay crunchy and vibrant**.

2. Once the onions, ginger and garlic cook, add in the chopped zucchini/courgette. Cook them for 2 minutes until they begin to wither and soften. Add in the carrots and broccoli next, stirring them in for 2 minutes. The broccoli and carrots are already cooked so they do not need to cook for too long.

3. Once everything is mixed up nicely, add in the cooked rice and stir or toss the pan. Lastly add in the soy-sauce, season with salt and black pepper, and make sure everything is well mixed up. Serve hot.


Recipe by: Kane’s Kitchen Affair

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