Fried Rice with Pumpkin and Vegetables

Yellow pumpkin gives the rice a warm, sunny hue, while a colorful selection of vegetables rounds out the flavor of the dish.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 dl Rice, white, long grain

  • 6 dl Water

  • 0.5 teaspoons Salt, table

  • 150 g Green beans, fresh

  • 2 piece Carrot, fresh

  • 1 piece Pumpkin, raw

  • 1 piece Pumpkin, raw

  • 3 spoons Oil, sesame

  • 1 spoon Soy sauce, shoyu

  • 3 pieces Shallot

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, white

Steps

  1. Cook the rice.

  2. Wash the Hokkaido pumpkin, cut it in half, remove the seeds, and grate it. Wash the zucchini, cut off the ends, and dice it. Shell the peas, wash them, and drain. Peel, wash, and grate the carrot. Peel the shallots and cut them into quarters.

  3. In a bowl, mix the grated Hokkaido pumpkin with the cooked rice. In a deep pan or wok, heat 2 tablespoons of oil over high heat, add the zucchini and shallots. Stir-fry for 1 to 2 minutes until the zucchini and shallots are slightly browned. Add the peas and carrot, soy sauce, the remaining sesame oil, salt, and pepper. Stir and fry for 5 minutes. Add the rice with the Hokkaido pumpkin, mix well, and fry for another 4 minutes. Remove the wok from the heat, stir in the cilantro, divide onto plates, and serve.

Nutrition Information (Per 100g)

  • Calories: 39.92 kcal
  • Fat: 1.23 g
    • Saturated Fat: 0.16 g
  • Carbohydrates: 6.56 g
    • Sugars: 0.98 g
  • Protein: 0.94 g
  • Fiber: 0.25 g

Advice

Use a whole small or half a smaller Hokkaido pumpkin and a small zucchini. You can use basmati rice.