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Directions:
Heat 1 tablespoon of olive oil in a pan over medium heat.
Add the grated zucchini, shredded young cabbage, and grated carrot. Season with salt and sauté for 5 minutes.
In the same pan, add the chopped onion and continue to sauté for another 5 minutes until the vegetables are softened.
In a bowl, beat the eggs with pepper and salt. Add the mixture to the pan with sautéed vegetables and stir gently until the eggs are cooked.
Stir in the flour until well combined.
Add the rice and water to the pan. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
Garnish with chopped green onions before serving.
Serving Suggestions:
Serve hot as a main dish or side dish with a fresh salad or yogurt. This dish pairs well with grilled chicken or fish for a complete meal.
Cooking Tips:
Ensure the zucchini, young cabbage, and carrots are grated finely to cook evenly and blend well with the rice.
Adjust seasoning according to personal preference.
Keep the pan covered while simmering the rice to ensure even cooking.
Use a non-stick pan to prevent sticking and ensure easy cleanup.
Nutritional Benefits:
Zucchini provides vitamins B, C, K, and minerals like potassium and magnesium.
Young cabbage is rich in vitamins C and K, and dietary fiber.
Eggs offer protein and essential nutrients.
Carrots add beta-carotene and fiber.
Rice provides carbohydrates for energy.
Dietary Information:
Suitable for vegetarians.
Can be made gluten-free by using gluten-free flour.
This dish is low in calories and high in vitamins and minerals.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain moisture.
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