Pumpkin Fried Rice

Pumpkin Fried Rice recipe

Pumpkin Fried Rice. Pumpkin puree was one of my sons’ favourite foods when they were babies and ever since they turned toddlers and prefer more chunky food, I haven’t cooked pumpkin for them. In view of a cooking challenge posted by one of the Facebook pages – Singapore Home Cook that requires Pumpkin as a main ingredient for the dish, it struck me to whip up some food using pumpkin for my family.

How does Pumpkin Fried Rice sound? Savoury staple food with some natural sweetness from the pumpkin. In fact, I have posted another staple food using pumpkin – Steamed Pumpkin Bun / ManTou

The key to making this dish is to avoid the pumpkin becomes soggy or mashy after frying with rice, and it shouldn’t be too dry, otherwise it will be difficult to swallow. Firstly, the pumpkin has to be cut in chunks (for steaming) or slice (for pan-fried). Then, you can either pan-fried the pumpkin first or cooked the pumpkin through steaming. I do not have an oven at this moment, so unable to test cooking the pumpkin by roasting which I think can be a way to avoid from getting soggy. The cooked pumpkin should be added last after all ingredients including the fried rice are ready to serve. Depends on your taste preference. Personally I prefer pan-fried pumpkin but for my kids, I steamed it.

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Preparation Time: 10 minutes

Cooking Time: 30 minutes


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  • Measuring spoon / scale
  • Non-stick Pan / Wok

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  • 1 cup of cooked rice
  • 45g peas or mixed vegetable or broccoli (quantity is really depends on preference)
  • 1 red capsicium, cubed (optional)
  • 150g Pumpkin, either slice or chunks
  • 1 egg, beat
  • 1 chicken tight, marinated and cubed
  • 2-3 cloves of garlic, sliced
  • 1 shallot, sliced (if shallot is not available, you can replace with onion)
  • 1 teaspoon of sea salt
  • Dashes of pepper
  • 2 tablespoons of Olive oil
  • Some Chinese parsley

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Serving size: 2 bowls

[title size=”2″]Directions[/title]

1. Steam pumpkin chunks for 15 minutes. Or, pan-fried the sliced pumpkin until cooked. As pumpkin is not easily cooked, it should be pan fry till the outer layer is a bit crisp then add some water to simmer. Add water bit by bit as it needs to be cooked till water is evaporated yet pumpkin cannot be overcooked. Set aside.

pumpkin fried rice

2. Stir fry shallot until fragrant then add garlic, stir fry. Add chicken tight and stir fry until almost cooked.

3. Add in peas and stir fry for 1 minute. If the vegetable is raw, stir fry till it is cooked. Strain all ingredients and set aside.

4. Heat the wok or pan. Pour beaten egg, stir fry quickly for 10 seconds at low-medium and add cooked rice. Stir fry until egg sticks onto the rice and the fried rice is dry.

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pumpkin fried rice
Pour cooked rice over beaten egg. Looks runny.

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pumpkin fried rice
Still looks wet. Not ready yet.

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pumpkin fried rice
It is ready to add other cooked ingredients.


5. Add in the cooked ingredients and stir fry for 30 seconds until well mix. Add cooked pumpkin and stir fry till well mix. Then Add salt and pepper to taste.

6. Scoop into a bowl, garnish with some cut Chinese parsley and serve.

Note: If you are serving any of the ingredients to your kid for the first time, do watch out for potential allergy reactions.

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