Pumpkin Rice 金瓜饭 (Stovetop)

🧂 Ingredients

• 500 g pumpkin
• 4 shiitake mushrooms

  fresh or dried
• 2 cups rice

  I used basmati rice
• ½ onion
• 4 cloves garlic
• 50 g dried shrimps
• 3 tbsp sesame oil
• 1 Chinese sausage
• 2-3 cups water

  for cooking rice and soaking the dried shrimps
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp oyster sauce
• ¼ tsp white pepper

Instructions

• 1 Rinse 2 cups of rice a few times until the water runs clear.
  
  Note: I rinsed the basmatic rice about 5-6 times.
• 2 Soak 50g dried shrimps in warm water until softened. This takes about 20-30
  minutes. Then pat dry and finely mince the dried shrimps.
• 3 Rinse and pat dry 4 Shiitake mushrooms. Trim off the stem of the mushrooms and
  dice.
  
  Note: if you are using dried mushrooms, soak them in warm water until softened
  before cutting it.
• 4 Slice onion and mince garlic. 
• 5 Slice 1 Chinese sausage thinly. 
  
  Note: You can remove the skin of the Chinese sausage by simply peeling it off
  after slicing it. This is optional.
• 6 Peel the skin off 500g pumpkin. Remove the seeds. Wash and pat dry. Cut into
  large chucks (about 2-3cm thickness).
• 7 In a stainless steel heavy base pot over medium heat, warm 3 tbsp sesame oil.
  Add onion, garlic, and dried shrimps and sauté until the aroma is released.
• 8 Add Chinese sausage, Shiitake mushrooms and all the seasoning (1 tbsp soy sauce,
  1 tbsp fish sauce, 2 tbsp oyster sauce, 1/4 tsp white pepper. Stir fry for about
  30 seconds.
• 9 Add 2 cups of rice and continue to stir fry to mix well with the ingredients.
  This takes about 45 seconds.
• 10 Add 2.5 cups water. Make sure the ingredients are evenly spread out in the pot.
  
  Note: if you are using a rice cooker, transfer the ingredients and the water
  into a rice cooker and cook according to the rice cooker's instructions.
• 11 Layer the pumpkin pieces over the rice and spread them evenly, pressing a little
  to ensure they are mostly submerged in the water.
  
  Cover and cook on the stovetop on high heat.
  
  Once it boils, reduce to simmering heat and keep it covered.
  
  Once you can no longer see any water bubbling, turn off the heat.
  
  Note: The cooking time on the stovetop takes about 10-15 minutes.
• 12 Keep the pot covered for at least another 15-30 minutes.
  
  Then fluff the rice and serve warm. 

Nutrition Info