Recipe for Pumpkin Rice (Kiddo version)

I tried out a new recipe for lunch today. I have always wanted to try cooking Pumpkin Rice. The traditional version is one that includes pork belly, chinese mushrooms, dried shrimps ("hei bi"). I made some modification to it and turned the dish to one that is rather suitable for kids and best part of it, it's a 30-minute meal. I did not include dried shrimps because first of all, it's got a very high salt content, plus I'm too lazy to soak it prior to cooking. If one is to include dried shrimp in this recipe, using lean pork (instead of luncheon meat) will be a better option. I substitute chinese mushrooms with shitake mushrooms as well because the latter is softer and more suitable for young children.

Here's the recipe:

Ingredients:
Cooked Rice
Pumpkin (cut into cubes)
Luncheon Meat/Ham (cut into cubes) OR lean pork* (cut into strips)
Shitake Mushrooms, cut into strips. Soak shitake mushrooms in hot water and discard water in order to get rid of 'fungi'smell.
Chopped garlic
1 tbsp light soya sauce
100mL of water
olive oil


Cooking Method:

1. Heat 2 tbsp of olive oil in a wok.
2. Add chopped garlic and luncheon meat/ham to wok and fry till fragrant.
3. Add pumpkin and shitake mushrooms to wok to stir-fry.
4. Add about 100mL of water and light soya sauce to wok, and cover wok to simmer for about 5 mins or when pumpkin starts to soften.
5. Drain the extra gravy onto a bowl.
6. Add cooked rice to wok and stir-fry for another 3 mins or so. Stir in the gravy that was previously drained and mix well with rice.
7. Return rice to rice-cooker and keep at 'warm', until pumpkin rice is ready to be served. The heat from the rice cooker will soften the pumpkin further.


* If lean pork is used instead of luncheon meat, marinade pork prior to frying.
Marinade can include:
1 tbsp of light soya sauce
1 tsp of corn starch
some pepper.

This is a very simple dish. Most children will love the sweetness of pumpkin. It can be a family dish, enjoyed by all young and old.