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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Sautéed Garlic Wheat Pumpkin Bowl

Hello AKIU Family! It’s been long. A lot has been going on. I moved, sold off my kitchen stuff and now I’m starting off from the ground. In the midst of all the chaos, I have lost valuable things, broke a glass or two, and sold off my plates, cups and the largely talked about toaster! Tupperware has been the order of the day months! One of the crazy things that happened was eating out of a pumpkin. It actually worked for me because for a moment I did not have to worry about washing the plates! But all jokes aside, this meal is the definition of comfort with some spice thrown in there.

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While in Fort portal about three months ago, I was gifted with this locally grown organic wheat. This wheat is so tasty. When we boiled the first batch, half of it was eaten out of the pan plain. It is that good.

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The first thing that came to my mind (after eating the plain one) was a wheat stir-fry or a sauté. And that is what I ended up doing. This power pumpkin bowl is loaded with a lot of flavour, texture and nutrients that are really good for you. I recommend trying cooking and eating out of a pumpkin.

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So here is what is going on in this massive bowl: A steamed/boiled-to-tenderness pumpkin bowl, filled with savoury garlicky sautéed organic wheat, topped with avocado slices and crowned with crunchy fried garlic chips and then sprinkled with roast pumpkin seeds and simsim (you didn’t think I would leave it out, did you?).

What you will need:

1 mature pumpkin

2 C Wheat, soaked overnight, boiled till soft and drained

1 Small Cabbage, diced

1 medium avocado, ripe

1 Large purple onion

1 chicken broth cube

Salt

Black pepper

Oil for frying

Pumpkin seeds

Roast simsim (sesame)

3 Garlic cloves, finely crushed and chopped

4 Garlic cloves for chips

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Observations:

Use a mature pumpkin that has hardened skin. It will not fall apart even after the flesh is cooked.

 

Method:

  1. Cut pumpkin in half. Remove guts and seeds. Don’t throw away the seeds. In a pan larger than the pumpkin, place water and bring to a boil. Wash the pumpkin well and gently place the half you intend to use in the boiling water. Cover the pan and let the pumpkin boil till the flesh is soft when a fork is inserted in. Remove from fore and set aside to cool
  2. In a separate frying pan, heat oil. Add the crushed garlic. And let it brown a little. Add the cabbage and let it wilt a little. Next add the boiled wheat grains and stir till well combined. Add salt, black pepper and crush the broth cube in the pan. Keep some of the water used to boil the wheat and add spoon by spoon to keep the wheat from burning. Keep stirring till the cabbage is almost cooked but still crunchy. Remove from fire.
  3. For the pumpkin seeds, remove them from the guts and then wash they well. Place in a frying pan with about a teaspoon of water, some salt and black pepper. Keep stirring till they are fully dry, golden brown and have puffed up a little. It will take about 10-12 minutes.
  4. Peel the remaining 4 garlic chips without crushing them. Using a sharp knife, carefully slice them crosswise. On medium heat, place pan and add oil. Let the oil get extremely hot. Add the chips to the oil. Let them fry till they release an aroma and turn a golden brown but not fully burnt.

 

To assemble

Get the boiled half of the pumpkin. Make sure it is still warm to the touch. Fill it up with the fried wheat. Thinly slice the avocado and arrange some slices on top of the wheat. Add the roasted pumpkin chips and the garlic chips. Finally sprinkle with roasted simsim (sesame).

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Serve hot, preferably with a group of friends or family on chilly day.

 

 

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I cannot wait for when I get my hands on another good pumpkin and equally great wheat to make this again especially now that the weather is gloomy!

Till next week!

Have you eaten out of a food shelling before?