Pumpkin Rice
Pumpkin Pumpkin everywhere during the fall and early winter! I don't usually buy pumpkin because it is very hard and tough to cut and handle - though pumpkin carving for Halloween might be a different, more fun scenario...
I was happy when I saw pre-cut pumpkin ( half a pumpkin that actually looks decent and fresh) at the local farmer's market! So, I decided I wanted pumpkin rice! I made use of my faithful rice cooker and the amount of work needed to cook this is halved! Haha. Pumpkin rice serves well with extra spicy bird eye chilies in soy sauce!:) I think I had acid reflux after the seriously spicy chilies!
I was happy when I saw pre-cut pumpkin ( half a pumpkin that actually looks decent and fresh) at the local farmer's market! So, I decided I wanted pumpkin rice! I made use of my faithful rice cooker and the amount of work needed to cook this is halved! Haha. Pumpkin rice serves well with extra spicy bird eye chilies in soy sauce!:) I think I had acid reflux after the seriously spicy chilies!
Ingredients:
Chicken marinade
I marinaded the cubed chicken for about 10 minutes. |
First, I cooked 2 cups of rice with 2 cups of water in a rice cooker. This is slightly dry for regular white rice, but the sauce from my other ingredients will compensate for the less water. While waiting for the rice to cook, I stir fried my ingredients.
I started with frying garlic,then the marinaded chicken, sliced mushroom, followed by the pumpkin. Don't overcook the pumpkin! I like my pumpkin to stay in cubes, soft, but not mushy towards the end. |
This is a quick and simple recipe.
We can also opt not to half-cook the rice in a rice cooker beforehand. To do this, add in the uncooked rice with the ingredients and stir fry them for a while in the pan, Then, add water and cook the dish in the pot. Alternatively, placed the half-cooked dish in the rice cooker. I choose to cook the rice in a rice cooker first while stir frying the ingredients so that I get both done at the same time in a shorter period of time :D |