Zucchini Rice

Remember the Pepper Sauce in my last post? I told you that it cuts down on cooking time considerably, and I’m here to put my money where my mouth is.

I also had cooked rice in the fridge, so this was really a cheat recipe for me. It can be for you too! You don’t need to slave away in the kitchen day after day. Your fridge and freezer are your friends. Case in point-this recipe. It took me under 20 minutes from start to finish, and I didn’t have to sacrifice taste on the altar of swiftness.


(this serves 4 without a side dish, and 8 with a side dish)

4 cups of cooked rice (use brown rice for PCOS, Endo, and Fibroids)
300g of chicken breast, cut into bite size pieces.
200g of zucchini, chopped
1 cup of Pepper Sauce
1/2 tablespoon of dried basil
1/2 tablespoon of marjoram
2 stock cubes
1/2 teaspoon of salt
2 tablespoons of olive oil


Heat the oil in a wok over medium-high heat. After 1 minute, add the chicken breast and 1 stock cube. Stir fry for 2 minutes.

Add the zucchini, stir fry for another 4 minutes.

Add the rice, pepper sauce, marjoram, remaining stock cube, salt, and basil. Stir to combine.

Cook for 2 minutes, stirring to prevent burning.

Serve, and enjoy!

Nutritonal Value per serving (for 4 people)

Calories: 420

Protein: 22.3g
Fat: 9.3g
Carbs: 60.1g (1.2g of sugar)
Fibre: 0.8g
Cholesterol: 43.5g

If you use brown rice, the fibre increases.