Pumpkin Rice (金瓜饭)

Suddenly thought of cooking some pumpkin rice when I chance upon a mini pumpkin at the wet market. So sad when I thought of buying the mini pumpkin on a weekend and so "lucky" that they doesn't have it that day. I saw the mini pumpkin is on a friday and the next day I wanted to buy but haizz. So no choice I choose the giant pumpkin, just one slice of the giant pumpkin not the entire.

 

 

The pumpkin rice is really delicious. My kitchen filled with the fragrance from the pot of rice when it was still cooking. The taste is just right and the pumpkin is so soft which don't even need to chew. My mum help herself with one bowl too and I kept the remaining on the next day for breakfast. 

 

 

Serving portion: 2 persons

Ingredients:

• Pumpkin (I bought one slice not sure the weight, a thin slice. Just nice for 2 persons. Cut into cubes)
• 1 cup of uncook rice
• 6 chinese dried mushrooms (pre-soak in the water for 20 min, do not discut the water. Slice into strips)
• 30gm dried prawns (pre-soak in the water for 20 min, do not discut the water)
• 1 tbsp oil
• 1/2 tsp garlic
• 1 and 1/2 cup of water (Obtain the water from the soaking of mushroom and prawns)
• Spring onions for garnishing

Seasonings:

• 1 tbsp light soya sauce
• 1/2 tbsp oyster sauce
• 1/2 tsp sesame oil
• Dash of salt and pepper

Method:

1. Heat up the wok with oil and fried the garlic until fragrant, add in the dried prawns and stir fry under medium low heat. Add in the dried mushrooms and continue to stir fry for a while.
2. Add in the pumpkin and continue to stir fry than add in the seasonings and stir fry until everything coat with the sauce.
3. Add in the uncook rice and water (water from the soaking of mushroom and prawns) and stir until all the ingredients are well combine.
4. Transfer all the ingredients to a rice cooker and cover the lid, let it cook until is ready for servings.