I have been contributing some kids friendly recipes to Y3K Recipes since November 2009. This is one of the recipes featured in Y3K Recipes issue no. 51, November/December 2009.
- Pumpkin Fried Rice
- Green Peas Noodles (Homemade)
- Baked Rice
- Matcha Steamed Cake
* * * * *
Pumpkin Fried Rice (南瓜炒饭)
Ingredients:
2 cups Cooked Rice
150g Pumpkin, peeled and diced
50g Okra, sliced thinly
50g Fresh Shiitake Mushroom, diced
1 Large Egg
1 tbsp Cooking Oil
1 tbsp Oyster Sauce
1 tsp Sesame Oil (optional)
Pepper to taste (optional)
Salt to taste
Methods:
- Heat oil in non-stick pan, add in diced pumpkin and cook until pumpkin is translucent.
- Add in egg, stir to break the egg and cook until the egg is set.
- Add in okra and mushroom, stir fry for about 1 minute.
- Add in rice, mix well with all ingredients.
- Add in oyster sauce, sesame oil and pepper. Stir fry for about 2 minutes (longer if using rice from the fridge).
- Scoop out a serving for the little one, and then add salt to taste to the remaining. Mix well and remove from heat.
wahh.. dah bukukan resipi. best2.. nak kena skodeng kat kedai buku ni.
ReplyDeleteThis is really great,Lydia! Is this a monthly magazine or a cookbook?
ReplyDeleteİt's a magazine that can be bought ın most bookstores ın M'sia. Lydia, the pumpkin that I hv cooked turned mushy (sob sob), any advice? No water added and I cooked over low heat wıth covered pot.
ReplyDeletethe rice looks good. my mil also using pumpkin for fried rice too
ReplyDeleteJiya,
ReplyDeleteBukan buku sendiri lagi, buku tu kebanyakan masakan cina.
Shirley,
Thanks. It is a bi-monthly magazine with >90% recipes and the rest are travelling, eating places, etc.
Annie,
For diced pumkin, cover is not necessary, but if you want to speed up the process, you can cook with cover and reduce the cooking time. FYI, certain type of pumpkin turns mushy easily.
Jessy,
Pumpkin is packed of goodies... care to share your mil's version of fried rice?
Hi Lydia, I did as what you said i.e.to cook without cover and it works this time! My husband loves it so much. I used bulgur rice (cracked wheat commonly found in middle-east and cheaper than rice here)and fresh mushroom instead. Thank you for sharing the recipe, it'll certainly appear more on my dinning table, especially with winter coming soon. LOL.
ReplyDeleteHi Annie,
ReplyDeleteGlad that you made it! Will try with bulgur rice if I can find some here. Thanks for sharing.
cheers,
Lydia