Give your leftover rice a second life... a better one! This PUMPKIN & MUSHROOM FRIED LEFTOVER RICE is proof that second chances are indeed worth giving!
If you’re like me, you probably cook rice quite often. And, also quite often, a lot of it is leftover. Though I could eat white rice just fine every day, this recipe gives ordinary white rice an extraordinary makeover.
I‘m using pumpkin and mushrooms, but you can make this your own by switching up the ingredients. Try using sweet potato or squash instead of pumpkin. Or, add broccoli or asparagus, or both! The possibilities are endless. How will you spruce up your rice today?
PUMPKIN & MUSHROOM FRIED LEFTOVER RICE
WHAT YOU'LL NEED:
2 pounds of fresh pumpkin
6 to 8 oz mushrooms, sliced
1 to 2 garlic cloves minced
1 small onion, chopped
1 green onion, chopped (white and green part)
3 Cups leftover cooked rice
2 Tbsp olive oil
1 shallot, chopped
1 scallion, white and green parts finely chopped
Salt and pepper to taste
HOW TO MAKE IT:
Preheat oven to 350ºF. Slice the pumpkin into 1-inch thick slices, leaving the skin on. Season with salt and pepper and a bit of oil.
Place pumpkin slices on a cooking sheet and place in the oven to roast for 15 to 20 minutes, or until soft but not completely cooked through.
Remove the pumpkin from the oven and allow it to cool for a few minutes. Cut the pumpkin into even-sized small cubes, cutting the skin off.
Heat a wok or large skillet over medium-high heat. Once completely hot, add the oil. Then, add the chopped onion, green onion and garlic. Stir-fry until fragrant, and add the pumpkin and mushrooms.
Stir-fry for another 4 to 5 minutes, until the pumpkin is cooked through.
Stir in the rice. Continue cooking, stirring constantly, until the rice starts to turn golden and is well-mixed with the pumpkin and mushrooms.
Season with salt and pepper, if desired. Top with fresh chopped green onions and serve.