Ingredients

• 4 tablespoons vegetable oil
• 2 medium zucchini , diced
• 1 medium carrot , peeled and minced
• 1 small onion , minced
• 1 stalk celery , minced
• 0.5 medium red bell pepper , minced
• 0.5 medium jalapeño pepper , seeded and minced
• 0.25 cups slivered almonds
• 2 tablespoons soy sauce , or more to taste
• 1.5 cups cooked rice
• 2 cloves garlic , or more to taste, minced
• 1 tablespoon minced fresh ginger
• 1 tablespoon yellow curry powder
• 1 tablespoon dried basil
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper
• 0.5 teaspoons ground coriander
• 0.5 teaspoons cayenne pepper
• salt to taste
• 1 tablespoon salted butter

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, jalapeño, and almonds; sauté until zucchini is slightly soft, about 5 minutes.
2. 2 Add 1 tablespoon soy sauce and sauté for a few seconds. Add cooked rice, garlic, remaining 1 tablespoon soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, cayenne, and salt. Sauté until rice is heated through and takes on a nice toasty texture, about 5 minutes.
3. 3 Remove from heat and stir in butter. Cover and let sit for about 3 minutes before serving.

Nutrition per serving