Pumpkin Rice is a dish that I've always enjoyed with a bowl of soup at local hawker centres and food courts in Singapore. We get to choose either plan rice or pumkin rice. The latter will always be my choice even though we need to pay slightly more.
Since I like this dish so much, I gathered I should try making it myself. I've made one-pot cabbage rice before and I adapted the pumpkin rice from there. It involves pre-cooking some of the ingredients by stir-frying and then everything is tossed in a rice cooker to cook as a one-pot meal. It was extremely easy, fuss free and most importantly, requires mininal washing as it's essentially a one-pot dish. I cooked bigger portions so that I can keep some servings for my meal the next day.
I was extremely happy when my hubby and darling girl commented they loved this dish! Super happy to be able to cook healthy and simple meals for the family!
Serves 6 (note : we are small eaters)
2 cups uncooked rice, rinsed and drained
500g pumpkin flesh (without skin), cubed
250g minced pork, marinated with light soya sauce and sesame oil
5-6 shitake mushrooms, soaked and then sliced thinly (keep the water - about 200g)
20g dried shrimps. soaked (keep the water - about 200g)
6 cloves garlic, peeled and finely chopped
1 large onion, peeled and finely chopped
1. Heat 2 tbspn oil in a wok and stir fry the chopped garlic and onion till fragrant. Stir in shrimps and sliced mushrooms till fragrant.
2. Add in the minced pork and fry till they are just cooked.
3. Add in pumpkin and stir fry for 2-3 minutes.4. Stir in 1 tbspn dark soya sauce and mix well.
5. Transfer the contents from the wok to the rice in the rice cooker.
6. Add in the water from soaking the mushrooms and dried shrimps and set rice cooker to cook.
7. After the rice is cooked, gently give the rice and the pumpkin a stir using a rice paddle. Keep covered for a few minutes. Serve warm.