Zucchini, Mint & Chili Rice with Steak

Zucchini, Mint & Chili Rice with Steak
30 min
4 Servings


3 Tbsp
canola oil
large onion (thinly sliced)
large zucchini (cut into half moons)
3 cup
leftover, cooked rice (preferrably brown; at room temperature)
1 lb
cooked steak or chicken
1 tsp
garlic salt
fresh ground black pepper
1 bunch
fresh spinach (or 8 oz. of packaged baby spinach; roughly chopped)
1 cup
fresh mint leaves
Hawaiian chili peppers (seeds removed; cut into long strips)
Prep Time:
30 min
Total Time:
30 min


In a large skillet, heat the oil over medium high heat. Cook the onion for about 3 to 4 minutes, add the zucchini and cook for another 2 minutes. Add the rice, steak or chicken and heat through. Season with garlic salt and pepper. Remove from the heat and stir in the fresh spinach, mint and chili pepper strips.

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Chef Michi Watarai