Bright and lively, this “fried rice” recipe from Healthy Nibbles & Bits showcases tropical flavors of coconut and lime. Cubed butternut squash is blended to the size of small grains of rice using a food processor to create a fragrant, colorful side dish. Add tofu, eggs or chicken for extra protein.
Butternut Squash “Fried Rice” With Coconut & Lime
- 2 1/2 to 2 3/4 pounds (1.1 kg to 1.25 kg) butternut squash
- 2 1/2 tablespoons coconut oil
- 2/3 cup yellow onion (about 1/2 medium onion), diced
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- 2/3 cup (90 grams) frozen peas, thawed
- 2 scallions, thinly sliced
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 3–4 tablespoons chopped basil
- Optional toppings: red pepper flakes, chopped chives
Peel the butternut squash and cut off the ends. Cut open the butternut squash and remove the seeds and strings. Chop the butternut squash into 1/2-inch cubes.
Working in batches, add the butternut squash cubes to a food processor. Blend the squash for a few seconds. Continue pulsing the butternut squash until it is about the size of grains of rice.
Heat the oil in a wok or large sauté pan over medium-high heat. Add the onions and cook for 1–2 minutes. Add the garlic and salt and cook until fragrant, about 30 seconds–1 minute. Stir in the riced butternut squash. Cook for 4–5 minutes. Add the peas and cook another 2–3 minutes. Mix in the sliced scallions, lime zest and lime juice. Cook until the butternut squash has turned a deep yellow-orange color, about 1-2 more minutes. Remove from heat.
Stir in the chopped basil. Top with red pepper flakes and chopped chives, if desired.
Serves: 4 | Serving Size: 2 cups
Per serving: Calories: 263; Total Fat: 9g; Saturated Fat: 8g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 477mg; Carbohydrate: 48g; Dietary Fiber: 9g; Sugar: 10g; Protein: 5g
Nutrition Bonus: Potassium: 1141mg; Iron: 14%; Vitamin A: 668%; Vitamin C: 121%; Calcium: 18%
The post Butternut Squash “Fried Rice” With Coconut & Lime | Recipe appeared first on Under Armour.