Korean Spiced Chayote Squash Stir Fry With Protein Rice Recipe

About this recipe

This Korean-inspired vegetarian stir-fry is a perfect blend of vibrant flavors and wholesome nutrition. Featuring tender chayote squash, crisp carrots, and radish, this dish is spiced with Moroccan flavors and enriched with protein-infused basmati rice. Designed for a diabetic-friendly diet, it keeps the carbs under control while delivering a hearty dose of 28g protein per serving, ideal for muscle maintenance and recovery. The cooking process is simple yet rewarding, with the vegetables sizzling in a fragrant garlic and onion base, and the rice blending seamlessly into the mix. Serve it hot for a comforting lunch that balances health and taste beautifully. Perfect for meal prep or a quick midweek meal, this recipe is a standout choice for those seeking nutritious, high-protein vegetarian options.

Ingredients

• 500G Tropical Sun Basmati Rice 500g
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 1 Kg Nuzest Rich Chocolate Clean Lean Protein Powder
• 100 g Yorkshire English Carrots 100G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Amoy Dark Soy Sauce
• - Biona Capers In Olive Oil
• - Spice Kitchen Moroccan Spice Tin
• 100 G Jumbo Garlic 100g
• 1 Onion Large 1 Each
• 250 Ml Trs Lemon Juice 250Ml
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Wash and peel the chayote squash, carrots, and radish, then slice them into thin matchsticks.
2. 2. Rinse the basmati rice under cold water and cook it in a pot with 240 ml of water until tender, about 15 minutes.
3. 3. Finely chop the garlic and onion, and set them aside for the stir-fry base.
4. 4. Heat olive oil in a large skillet or wok on medium heat, and sauté the onion and garlic until fragrant.
5. 5. Add the sliced chayote squash, carrots, and radish to the skillet, and stir-fry for 10 minutes until they soften slightly.
6. 6. Mix in the Moroccan spice blend, soy sauce, and black pepper, ensuring the vegetables are evenly coated.
7. 7. In a small bowl, combine the cooked rice with the protein powder and mix thoroughly.
8. 8. Add the protein-enriched rice to the skillet, stirring gently to combine with the spiced vegetables.
9. 9. Adjust seasoning with salt and lemon juice, and cook for another 2-3 minutes to meld flavors.
10. 10. Serve the stir-fry hot, garnished with additional spice blend if desired.