PUMPKIN (KABOCHA) & PEA RICE
Cooking time 30 minutes
Serves 4
INGREDIENTS:
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
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 peasINSTRUCTIONS:
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.
HOW TO EAT:
You can eat this dish as a main course or a side dish served with other dishes.
TIPS:
Try not to add too much soya sauce as it will over power the rest of the flavours.
WHY NOT:
Add king prawn or shrimp to this dish.
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