Kabocha Pumpkin Fried Rice

Kabocha Pumpkin Fried Rice

Kabocha Pumpkin Fried Rice

This Japanese-style fried rice uses one of my favorite ingredients: kabocha pumpkin. This pumpkin has the flavor between a butternut squash and a sweet potato. The skin is edible and adds a slight sweetness to the fried rice.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course, Side Dish
Cuisine: Japanese
Keyword: East Asian, Japanese, main course, rice, side dish
Servings: 4
Author: Alex Gorgos

Ingredients

  • 2 tbsp vegetable oil
  • 2 large eggs beaten
  • 2 cups kabocha pumpkin diced
  • 5 strips bacon diced
  • 1/4 cup shallots sliced
  • 5 garlic cloves minced
  • 2 cups cooked white rice
  • 2 tbsp light soy sauce
  • 3 green onions chopped
  • black pepper to taste

Instructions

  • Heat up 1 tbsp of vegetable oil in a wok over medium heat. Pour in the eggs.
  • Scramble and remove from the wok.
  • Add in the other tbsp of vegetable oil. Stir fry the kabocha pumpkin for 3 minutes.
  • Add in the diced bacon. Cook for 7 minutes until crispy.
  • Add in the shallots and garlic. Cook for 2 minutes.
  • Break up the clumps of cooked rice and stir into the wok. Fry for 3 minutes.
  • Pour in the soy sauce. Stir in the scrambled eggs. Cook for 2 minutes.
  • Turn off the heat and stir in the green onions. Season with black pepper to taste.