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Pumpkin Rice

Pumpkin Rice Recipe

If you are using the traditional COOK/KEEP WARM rice cooker (non neuro fuzzy) which operates by heat sensor, wait for the rice mixture in the wok to cool down (approximately 15 minutes) before transferring the contents to the rice cooker.

Ingredients:

  • 1 tbsp cooking oil divided
  • 150 grams pork belly (aka 3-layered pork/3层肉) cut to thin stripes (can substitute with 100 grams streaky bacon)
  • 10 grams dried salted fish soaked in hot water until softened, patted dry and diced
  • 30 grams unsalted butter
  • 4 cloves garlic minced
  • 1/2 onion finely chopped
  • 200 grams pumpkin flesh (skinless) cubed
  • 4 fresh portobello or 8 shiitake mushrooms caps diced
  • 1 1/4 cup uncooked long-grained rice rinsed and drained
  • water to cook the rice roughly equal part rice and water – may vary slightly with different rice cooker brands
  • 1 tbsp wolfberries
  • coriander or mint leaves for garnishing

Directions:

  1. Heat 1/2 tbsp oil in wok and stir fry pork slices until they are just cooked on the surface. If you are using bacon, you do not need oil. Set aside the cooked pork/bacon.
  2. Heat the remaining oil in wok and fry salted fish until golden brown. Add butter and let it melt completely in the oil.
  3. Add garlic and onions. Stir fry until the onions start to soften.
  4. Add pumpkin and mushrooms. Stir fry for 1-2 minutes. Add rice and stir fry briefly until well mixed.
  5. Transfer contents from the wok, together with the previously cooked pork and wolfberries, to the rice cooker.
  6. Add water and set rice cooker to COOK.
  7. After rice is cooked, stir and gently mash up the pumpkin using a rice paddle. Season to taste with salt, if required. KEEP WARM for a few minutes before serving.
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36 comments on “Pumpkin Rice”

  1. Hi Wiffy, I cooked this often as it is my family’s favourite (thanks for sharing). Most of the time I get it right but occasionally about a third of the rice is not cooked. The other two third of it is cooked. Any chance you know why?

    Thanks!

    • hey celine, good to see ya ;) This has never happened to me! Did you measure the water for cooking rice? When the uncooked rice is fried in the wok, they may swell in volume, so estimation of water will not be as accurate as that of just normal plain uncooked rice grains without stir frying. Other than that I can’t really think of any other reason hehe

    • thanks, Wiffy! i suspected that it has something to do with the water too. anyway with the uncooked bits, my family polished it up too! LOL! they REALLY love this ALOT!

      xoxo

  2. Wiffy,

    May I know how much water to use for 2 cups of rice? Thanks

  3. Hi Wiffy,

    I would like to check if we are able to prepare ingredients with uncooked rice and store it in the fridge for use the next day? Will it spoil?

  4. Pingback: How to cook pumpkin rice using rice cooker? | happy green panda

  5. Simple and delicious! I would love some!

  6. This rice dish sounds and looks very tasty, pork belly, salted fish and pumpkin…all ingredients that I like.
    Thanks for the recipe Wiffy…have a great week :)

  7. Hi there, I just tried your cabbage rice recipe (it is super yummy!!) and thinking of trying this one soon, just wondering – no soya sauce or salt required? Where do you get the salty taste from?
    Thanks :)

  8. Hi I have been reading your recipes on and off for more than 5 years. When I need some idea of what to cook, I will go to your link to look for recipes. Do you intend to print all the recipes here into a cookbook for easy reference? If you do, please let us know where to get it, I will be the first one to buy.
    Cheers!

  9. I made this with quinoa instead of rice and it turned out so yummy too! Needed no salt and the taste was just perfect. :Thank you!

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