Pumpkin fried rice

If you spend a lot of time watching food channels or following food blogs and articles, you may have come across the term “easy eats”. These dishes really do not take much time or effort in terms of cooking or actually consuming, and pumpkin fried rice is definitely one of the first nominees for this;

This dish was purely a result of an experimental cooking session. As I was preparing the ingredients for the usual garlic fried rice, I decided to add on some kabocha or Japanese pumpkin so that the dish could have some extra contents as well as nutrients and vitamins.

I always have some Kabocha on hand as it is a family favourite and it is really easy to find in supermarkets or market stalls.

Naturally soft and sweet, Kabocha has always been a hit with the children. Once mixed with Japanese rice (with it’s sticky texture and feel) the dish enables me to serve something very simple but different at the same time.

Sometimes my boys even roll them into small rice balls and gobble them down one by one until the whole plate is clean!


• 1-2 tbsp unsalted butter
• 4 cloves garlic (crushed)
• ¼ cup white onions (finely chopped)
• 1 spring onion (finely chopped)
• 2 cups previous day’s cooked rice
• 3-4 tbsp soya sauce or shoyu (Shoyu – Japanese soy sauce is easily available in all supermarkets across Thailand)
• ¼ tsp white pepper
• 1 cup of peeled & sliced pumpkin
• 1 tbsp toasted sesame seeds
• ½ juice of lemon
• ¼ cup water or stock


1. Heat oil in a wok.
2. Add garlic and fry until lightly brown.
3. Add onions, after a quick toss add in the pumpkin slices. Add water to help cook until soft.
4. Season with soya sauce, white pepper and salt. If required, add in some more soya sauce according to your liking.
5. Pour in the 2 bowls of rice and use a heavy metal spoon to mix all the ingredients in the wok well.
6. Add lemon juice. Mix well.
7. Garnish with toasted sesame and spring onions.



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