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 minutesmins
Cook Time20 minutesmins
Course: Main Course, Side Dish
Cuisine: Japanese
Keyword: East Asian, Japanese, main course, rice, side dish
Servings: 4
Author: Alex Gorgos
Ingredients
2tbspvegetable oil
2largeeggs beaten
2cupskabocha pumpkindiced
5stripsbacon diced
1/4cupshallots sliced
5garlic cloves minced
2cupscooked white rice
2tbsplight soy sauce
3green 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.