Peanut Thai Rice Saute

Peanut Thai Rice Saute



2 tablespoons peanut oil
1 cup zucchini, diced
1 cup chopped green onions
4 teaspoons chopped shallots
½ cup chopped unsalted roasted peanuts
3 cups cooked long grain brown rice
1 tablespoon chopped garlic
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ cup chopped fresh arugula
4½ teaspoons chopped fresh mint, for garnish


  1. Heat the peanut oil in a skillet or wok until hot, but not smoking, over high heat.

  2. Add the zucchini, onions, shallots, peanuts, rice, garlic, salt, and pepper.

  3. Sauté over medium high heat for 5 minutes.

  4. Remove from heat then toss in arugula.

  5. Garnish with chopped mint.


  1. Null, Gary. The Healing Foods Cookbook: Vegan Recipes to Heal and Prevent Diabetes, Alzheimer’s, Cancer, and More. Gary Null Publishing, 2016.