Best 2 Fried Rice With Zucchini Corn And Beans Recipes
Indulge in a culinary adventure with our tantalizing Fried Rice with Zucchini, Corn, and Beans, a vibrant and flavorful dish that bursts with fresh summer flavors. This vegetarian delight combines the crispness of zucchini, the sweetness of corn, and the heartiness of beans, all enveloped in perfectly cooked rice. Each bite offers a delightful symphony of textures and a burst of zesty flavors, making it an ideal meal for lunch, dinner, or as a side dish.
In this comprehensive guide, you'll discover not just one, but three enticing variations of this delectable dish:
1. **Classic Fried Rice with Zucchini, Corn, and Beans:** Experience the timeless flavors of this traditional recipe, where fresh vegetables, aromatic soy sauce, and a touch of sesame oil come together to create a harmonious blend of flavors.
2. **Spicy Szechuan Fried Rice with Zucchini, Corn, and Beans:** Elevate your taste buds with this fiery rendition, where the addition of Szechuan sauce and chili peppers infuses the dish with a delightful heat and a lingering warmth.
3. **Healthy Brown Rice Fried Rice with Zucchini, Corn, and Beans:** For those seeking a healthier alternative, this variation swaps white rice for nutrient-rich brown rice, providing a wholesome and fiber-packed base for the colorful vegetables and savory seasonings.
With its versatility and customizable flavors, this Fried Rice with Zucchini, Corn, and Beans is sure to become a favorite in your kitchen. So, gather your ingredients, fire up the wok or skillet, and let's embark on a culinary journey that will tantalize your taste buds and leave you craving for more.
FRIED RICE AND BEANS (GALLO PINTO)
My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.
Provided by tconstantine
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 2h30m
Yield 1
Number Of Ingredients 8
Steps:
- Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
- Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
- Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
- For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.
Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g
REFRIED BEAN, ZUCCHINI AND CORN GRATIN
This is my own interpretation of a traditional Southwestern dish (that has many interpretations) called Three Sisters Casserole. Three Sisters refers to the Native American practice of growing corn, beans and squash in the same field. I've seen many different recipes for Three Sisters Casserole and Three Sisters Gratin, some using winter squash, more using summer squash. Sometimes the vegetables are combined and topped with a layer of polenta. In this version, each element gets its own flavorful layer. Although you can use canned beans for the dish, I urge you to use simmered beans because the refried beans will taste best if you reduce them in their flavorful broth.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oven to 375 degrees. Oil or butter a 2-quart baking dish or gratin dish.
- Refry beans: Drain off about 1/2 cup of liquid from beans, retaining it in a separate bowl to use later for moistening beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and optional chipotle. Fry beans, stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan. Stir up crust and mix into the beans. Cook until beans are thick but not dry, about 10 minutes. Add liquid you saved from the beans if they seem too dry. Taste refried beans and adjust salt (they probably won't need any as the broth reduces when you refry them). Spread in an even layer in the baking dish. (Note: If you use canned beans, do not drain. The frying process will go more quickly.)
- Clean and dry skillet. Heat over medium heat and add olive oil. Add onion and cook, stirring, until tender, about 5 minutes. Add a pinch of salt and garlic and cook, stirring, until garlic is fragrant, about 30 seconds. Add squash, oregano, salt and pepper, and turn up heat slightly. Cook, stirring often or tossing in pan, until squash is translucent and tender, 5 to 10 minutes. Taste and adjust seasoning. Spread in an even layer over the beans.
- Combine corn and milk in a saucepan and bring to a simmer. Simmer 5 minutes, until corn is just tender. Stir in cornmeal and minced serrano, add salt to taste, and continue to simmer until mixture is thick, 3 to 5 minutes. Stir in grated cheese. Remove from heat and spread in an even layer over squash. Sprinkle crumbled cheese over top. Dot with butter or drizzle on oil.
- Place in oven and bake 25 minutes, until bubbly and crumbled cheese is lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 16 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 1021 milligrams, Sugar 10 grams, TransFat 0 grams
Tips:
- Use day-old rice: Day-old rice is less sticky and will result in a better-fried rice.
- Chop your vegetables evenly: This will ensure that they cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the rice will not cook evenly.
- Use a well-seasoned wok or large skillet: This will help to prevent the rice from sticking.
- Cook the rice over high heat: This will help to create a nice crispy texture.
- Add the vegetables and cook until tender: Be careful not to overcook the vegetables.
- Add the rice and stir to combine: Make sure that the rice is evenly coated with the vegetables.
- Season to taste: Add salt, pepper, and other seasonings to taste.
- Garnish with green onions and sesame seeds: This will add a nice pop of color and flavor.
Conclusion:
Fried rice is a delicious and versatile dish that can be made with a variety of ingredients. This recipe for fried rice with zucchini, corn, and beans is a great way to use up leftover rice and vegetables. The dish is colorful, flavorful, and easy to make. So next time you're looking for a quick and easy meal, give this recipe a try.
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