Pumpkin and Egg Fried Rice

December is upon us! I feel like I say this every time a new month approaches. It is only because time is really flying by so fast and I cannot keep up! Can you believe that in less than 30 days we will be in 2019. I cannot believe it yet! The festivities are officially in full swing. Even I can feel it. I ended up making steamed cinnamon rolls(I don’t have an oven) in the middle of last week in my InstaStories. Follow me on Instagram (@akitcheninuganda) to see more of the behind the scenes and random musings. Anyhow in the spirit of the holidays, I present you with this pumpkin and egg fried rice. This fried rice is ideal for a quick meal fix or for brunch because it is honestly easy to put together. If you have some pumpkin in your kitchen, you have to try this.

 

What you will need:

2 C. Pumpkin, cubed

4 C. Cooked rice

2 Large Eggs

1 Large Green pepper, diced

1 Large onion, diced,

1 Tsp. Garlic, minced

1 Tsp. Ginger, minced

1 Tbsp. Soy sauce

1 Spring of thyme

Salt

Black pepper

1 Tbsp. Oil

 

Observations:

  1. I used a young pumpkin with a tender cover. If your pumpkin has a hard cover, you will have to remove it.
  2. This is how I made my rice. If you have a variety of vegetables, you can add them for more texture and flavor.
  3. Aside from thyme, garlic, ginger and black pepper, I didn’t add any more spices. The rice is colored yellow from the pumpkin.

 

Method

  1. Place pan on medium heat. Add Oil.
  2. Next add the cubed pumpkin and the sprig of thyme. Let the pumpkin shallow fry.
  3. While pumpkin is cooking, crack the eggs in a bowl and whisk them.
  4. Once the pumpkin has cooked through (this may take 5 – 7 minutes) remove it from the pan and set aside.
  5. Using the same pan and flavored oil, make scrambled eggs.
  6. Return the pumpkin to the pan with the scrambled eggs.
  7. Next add the onion, garlic, ginger and green pepper. Mix till an aroma is released. Add the soy sauce, salt and pepper and mix well.
  8. Next add the rice and mill till well incorporated.
  9. Serve hot.

What are your plans this December?

Use the #AkitchenInUg to share your creations.

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Offal Noodle Soup

Towards the end of last year, I shared an offal stew recipe. Offal stew/soup is one of those dishes that bring back a choke-full of memories. The broth is complex and saturated with flavor not to mention the tender meat cuts (some people prefer them a little bit hard so they can chew to their hearts desire!)! When coming up with the idea for this noodle soup, I was inspired by the lung noodle soup I shared here earlier this year. I wanted to use that complex yet robust flavor of the offals as a vehicle for the noodles. Every time I get a chance to cook offals I most certainly will make noodles out of it because this is a dish that you will want to come back to over and over again. And yes it is quite easy to put together.  The recipe for the offal stew is here. I am sharing the assembling process.

What you will need:

Offal stew/ Soup

2 C. Rice noodles

1 Carrot, thinly sliced

A bunch of green onions, thinly julienned

1 boiled egg

Hot sauce/ chili oil

Black pepper

 

Observations:

  1. In Africa, particularly Uganda, stew and soup are interchangeable.
  2. I linked to goat offal stew but you can use cow offals as well.
  3. I like my yolks fully boiled. If you would like yours a bit runny, check out this guide.
  4. This recipe serves four, or two or one depending on who you are.
  5. Serve the noodle soup hot before the offal fat starts to solidify.
  6. I used rice noodles. You can use any noodles you have available. Yes even instant noodles. Just follow the cooking directions on the packaging.

 

Method

Place a pan on high heat. Add water and let it come to a boil. Add your noodles and let them cook for about three minutes. Remove the noodles from the water after 3 minutes and add them to your offal soup. Next add the cut vegetables. Mix well.  Dish. Cut the boiled egg in half  and add to your noodle soup. Finally finish with a sprinkle/drop of hot sauce/ chili oil and a pinch of black pepper. Serve!

Use #AkitchenInUg to share your creations.

Sweet and Spicy Vegetarian Meatballs

Before we dive deep into these sweet and spicy vegetarian meatballs, I have some great news to share. I have opened up a photography print shop on Society6! I have always wanted to make my photographs available to you and now I am excited that you can purchase prints of some of my iconic work. Here is the link to the shop. If you decide to purchase a print from the shop, the sales from it will go towards helping this blog stay up and running so that I can keep bringing you great food stories, recipes and photography.  Tag #AkitchenInUg to share your prints.

As someone who eats beans regularly, eating them the same way can sometimes get boring. Don’t get me wrong, nothing beats a great bean soup/stew. But because I am restless, I sometimes wonder what else I can make into beans. In Asia, beans are sweetened and added to desserts (hello moon cakes!) which I think is so awesome. But I don’t think my family is ready to take that sweet leap yet. I have made several variations of bean stews like this Githeri, palm oil beans,  fresh bean pasta, katogo and these bean burger patties. These meatballs are inspired by the bean burger patties though with a sweet and spicy twist.

The best thing about these meatballs is that you can flavor and spice them as you desire. I had a fresh bottle of sweet and spicy sauce so I made mine sweet and spicy. You can try flavors like Adobo, BBQ or eat them as they are. Also I made a short video to accompany this recipe. Go and have a quick look and then come back and make them.

What you will need:

2 C. Beans. Boiled and drained

1/3 C. Flour

1/3 C. Bread crumbs

2 Tbsp. Green onions, finely chopped

2 Tbsp. Tomato paste

1 Small onion, finely chopped

1 Tsp. Ginger, minced

1 Tsp. Garlic, minced

1 Tsp. Soy sauce

1 Egg

1 Tsp. Sugar

Salt

Black pepper

Sweet and spicy sauce

1/ 4 C. Sweet and spicy sauce

1 Tsp. Soy sauce

 

Method

  1. Mash the beans.
  2. Add the rest of the ingredients except the sweet and spicy sauce and soy sauce. Mix all ingredients well.
  3. Let the mixture sit for a while so that the breadcrumbs can absorb any excess liquid.
  4. Mold the mixture into balls using a spoon and fork.
  5. Fry the meatballs till golden brown. Remove from fire and drain of excess oil.
  6. In a separate pan, pour the sweet and spicy sauce. Add the soy sauce and bring to a slow simmer on medium heat. Add the meatballs and toss them till they are all fully coated with the sauce.
  7. Serve warm.

Tag #AkitchenInUg to share your creations with me.