kabocha and baby spinach fried rice Recipe

kabocha and baby spinach fried rice


  • 1 cup cooked brown rice
  • 1 small wedge of kabocha (or any squash you fancy), sliced into 0.5 cm thickness
  • a handful of baby spinach leaves
  • 1/2 clove garlic, minced
  • a handful of pine nuts, toasted
  • 1 tbsp sunflower oil
  • 1 tbsp light soy sauce
  • pepper

How to make kabocha and baby spinach fried rice

Easy lunchbox food and rather healthy too. You can use any squash you like, but I prefer kabocha as it cooks quickly and its green skin is edible, so no peeling.

  1. Heat oil in wok and add the garlic. Stir-fry until the garlic has flavoured the oil.
  2. Add the pumpkin and continue cooking until it’s almost cooked through.
  3. Add rice and stir-fry to separate grains.
  4. Flavour with soy sauce and pepper.
  5. Add spinach leaves and pine nuts and mix well. The leaves wilt very quickly so remove from heat promptly.
  • JaiLovesCake
    JaiLovesCake says

    very interesting looks tasty. Im not a big fan of fried rice but i love kabocha and spinach as ingredients. I'm going to try this and skip the pine nuts (im not a big fan of those) haha

  • yongfook
    yongfook says

    Jai stop being a pussy. You're the fussiest eater in the WORLD.

  • tommy
    tommy says

    Not as fussy as the person I live with - no seafood, no fish, no mushrooms, no vegetables in big bits, no chunks of meat, no scrambled/poached/boiled eggs - and I'm sure there are more I've missed.

  • Edwin
    Edwin says

    Hey T. This look ridiculously good!

  • khamming
    khamming says

    i guess that makes me a fussy eater then (nothing which came from something with a central nervous system); is your friend a vegan/vegetarian, or just a coincidence?

  • tommy
    tommy says

    Not vegan/vegetarian, that's why he is classed as a "fussy eater". It'll different if he's doing it out of principles...

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