Saturday, 27 October 2012


Prep time 15 minutes
Cooking time 30 minutes

Serves 4

320g Japanese rice (or other type of rice), uncooked
Sesame oil, for frying
Thumb size piece of fresh ginger, finely diced
2 x garlic cloves, finely diced
200g pumpkin, peeled and cut into 1/2cm cubes
100g fresh or frozen peas

1. Cook rice (please click here to see my post on how to cook Japanese rice).
2. Pour 1-2 tsp of sesame oil on a frying pan and turn the heat to medium. When the oil is hot add the garlic and ginger. Slowly cook for a few minutes on low/ medium heat.
3. Add the pumpkin cubes and continue to cook for another few minutes.
4. Season with salt and pepper. 
5. Turn the heat to medium/ high and add a few tbsp of water to allow the pumpkin to cook faster. When the water has almost reduced turn the heat to low/medium.
6. Add the peas, stir and continue to fry for a few more minutes.
7. In a large saucepan mix the hot cooked rice and pumpkin mix together and drizzle 1-2 tbsp of soya sauce evenly over the rice.

You can eat this dish as a main course or a side dish served with other dishes.
Try not to add too much soya sauce as it will over power the rest of the flavours.
Add king prawn or shrimp to this dish.

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