Thursday, 22 November 2012

Red Pumpkin Fried Rice

This dish would go great with a roast chicken. The thyme and pumpkin together make a divine combination.

As I recommend for all stir fried rice, using a day old rice is best, as the rice should be cold when you add it in, so that you don't get sticky fried rice.

 Bacon is a good addition to any rice especially if the rest of the ingredients are vegetarian, to give it a slight hint of meatiness to the dish.

red pumpkin fried rice
Red Pumpkin Fried Rice

cooked boiled rice
red pumpkin, peeled and diced into 1/4 inch thickness
pepper to taste
bacon, cut into very fine pieces
2 onions chopped fine
3-4 cloves of garlic chopped fine
stock cube to taste
1 tsp of dry thyme
chives for garnish

Preheat the oven to 400degrees fahrenheit. Line your baking sheet with foil (shiny side up) and put in the cubes of pumpkin. I didn't use any salt at this point, but did sprinkle on some freshly ground pepper. Drizzle a bit of olive oil over the pumpkin and put it in the oven for 30-45 mins. After 30 mins check if its done or whether it needs the extra 15 mins.

I usually like to line my baking trays with foil, as it just makes it easier to wash up later, by simply throwing out the foil.

In a casserole, fry the bacon till its slightly crisp, and add in the onions and garlic. When translucent, add the cube. Add the rice. Don't fidget with it too much as you dont want to break up the grains of rice. Lastly add in the pumpkin pieces and the dry thyme. Again just use a folding motion and gently stir it in. Garnish with chives.