I wanted a healthy meal of pumpkin rice at a food court. But when my order came, I was very disappointed. The bowl of rice looked orangey, other than that, nothing much more than a couple of slivers of pumpkin and no pumpkin flavour.
Pathetic!
That made me quite upset as I felt I had been ripped off. I decide to cook pumpkin rice with a vengeance.
Not only is this is such an easy one-pot meal recipe to prepare but it’s also very forgiving with the amount of ingredients – more pumpkin, no lup cheong, pork or chicken, it’s up to you.
For 3-4 persons
Ingredients
*1.5 cups rice, washed, drained and set aside
*1 tabsp minced garlic
*1 Chinese sausages/lup cheong, cut in 1 cm cubes
*2 cups pumpkin, skinned and chopped in 1.5 cm cubes
*1/2 cup thinly sliced belly pork/diced chicken
*3 Chinese mushrooms, soaked and trimmed, sliced thinly
*1 tabsp dried shrimps
*2 tabsp light soy sauce
*2 tabsp abalone sauce
*white pepper powder
*1.5 cups water
*oil for frying
Garnish
*Fried shallots
*coriander leaves
Method
1. Marinate sliced mushrooms and pork/chicken slices with one tabsp soy sauce each. Add a dash of pepper.
2. Heat frying pan and add oil, lightly fry lup cheong, then add minced garlic and fry till fragrant.
3. Put in seasoned meat and sliced mushrooms, stir fry for 2 minutes then add dried shrimps and pumpkin pieces. Stir fry till pumpkin pieces are partially cooked/softened. Add rice and abalone sauce, stir fry for 2 minutes.
4. Transfer all ingredients into electric rice cooker, pour in 1.5 cups of water then continue to cook contents in the rice cooker.
5. Serve rice hot, garnish with fried shallots and topped with coriander leaves.
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