This single skillet dinner is a weeknight-friendly meal the whole family can get behind, not to mention—it’s a genius way to put a bulk of summer zucchini to good use. The grated zucchini helps to lighten and brighten this take-out favorite, and stealthily bulks up the nutritional value of pickier eaters’ plates. Plus, this budget-friendly dish is actually best made using day-old rice, so it’s a great meal to plan on for utilizing leftovers later in the week. You can definitely use whatever you have on hand, but smaller-sized zucchini tend to work best in this recipe, as you want to minimize the number of seeds. Feel free to eliminate the pork or replace it with tofu to make this meal vegetarian. 

Recipe by MyRecipes


Read the full recipe after the video.

Recipe Summary

25 mins
25 mins
Serves 4 (serving size: 1 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • Grate zucchini using the largest holes on a box grater. Place shredded zucchini in a clean towel, and twist to wring out as much water as possible (yielding about 4 cups).

  • Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high. Add pork; cook, stirring with a wooden spoon to break into pieces, until browned on all sides, about 4 minutes. Add carrots and peas, and cook until slightly tender, about 1 minute. Transfer to a bowl; reserve.

  • Heat 1 tablespoon of the oil in skillet over high. Add rice, and spread into a single layer; cook undisturbed until dry and slightly toasty, 2 to 3 minutes. Stir, and continue to cook 1 minute.

  • Add zucchini, and stir to combine. Use a wooden spoon to move mixture to sides of skillet. Add remaining 1 tablespoon oil in center of mixture. Add scallions, garlic, chile-garlic sauce, and ginger to hot oil; cook until fragrant, about 1 minute. Stir in soy sauce, vinegar, and reserved pork mixture; toss to combine. Sprinkle with cilantro, and garnish with scallions.