Saute zucchini, carrot, and celery in olive oil (2 tablespoons) in a large heavy skillet until starting to brown (about 5 minutes). Season with pepper and just a little salt.
Meanwhile, scramble eggs in a small bowl.
Add eggs to veggies and stir until cooked like scrambled eggs.
Add cooked rice (1.5 cups) and soy sauce (2 tablespoons) to the skillet; stir until heated through and coated.
Notes
For a vegan option, substitute the eggs with soft tofu (or omit them).
Add meat, more eggs, or shelled edamame to make a complete protein filled meal!
Don't have zucchini? No problem. You can omit it, or you can substitute it with another veggie you like.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.