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.
Servings: 4
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.
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