Pumpkin Rice Recipe

Pumpkin Rice

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- A small piece of pumpkin, skin removed & cut to small cubes (about 150g without skin)
- 100g pork belly (aka sam cham bak, 3-layered pork, 3层肉), cut to thin stripes (can substitute with bacon)
- 2 portebello mushrooms (or a few shitake mushrooms) - cut to cubes (but not too thin)
- 1 tbsp chopped garlic
- Half large onion, chopped
- 1 1/4 cup of rice, washed
- Water to cook the rice*
- 20g butter
- 1 tbsp wolfberries
- 10g salted fish, cut to small bits

* ratio of about 1 cup rice to slightly under 1.5 cups of water - may vary with different rice cooker

[Serves 3]

How to make Pumpkin Rice

1. Fry pork slices in wok.
2. When pork is entirely cooked on the surface, take out and set aside on a plate.
3. Heat butter in wok.
4. Saute garlic, onions and salted fish till fragrant. Then add pumpkin, mushrooms and stir fry for a short while.
5. Add uncooked rice and fry till the onions are clear.
6. Add the stuff from the wok, wolfberries, and the previously cooked pork, to the rice cooker.
7. Add water. Cook in rice cooker.
8. After rice is cooked, stir and gently mash up pumpkin. Keep warm for a few minutes before serving.
9. Garnish & serve.

Illustrated step-by-step photo: clickie

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