Pumpkin Fried Rice
Ingredients
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- 4 cups jasmine rice – cooked and chilled
- 1 pounds kabocha squash (pumpkin) – peeled, seeded, cut into 0.5-inch cubes
- 3 tbsp vegetable oil
- 1/2 cups yellow onion – finely chopped (~0.5 medium yellow onions)
- 3 cloves garlic – minced
- 2 large eggs – beaten
- 1 1/2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp granulated sugar
- 1/4 tsp ground white pepper
- 3 whole scallions – thinly sliced
- 1/4 cups water
- thai basil leaves – torn (for serving)
- cucumber – sliced (for serving)
- lime – cut into wedges (for serving)
Instructions
1. In a small bowl, whisk together the fish sauce, light soy sauce, oyster sauce, granulated sugar, and ground white pepper until the sugar dissolves; set aside.
2. Heat a wok or large skillet over medium-high heat until hot. Add 1 tbsp vegetable oil and the kabocha squash. Stir-fry 3–4 minutes, then add the water, cover, and steam until the squash is just tender and the liquid evaporates, 2–3 minutes. Transfer the squash to a plate.
3. Return the wok to medium-high heat and add the remaining 2 tbsp vegetable oil. Add the yellow onion and stir-fry until translucent and lightly golden at the edges, 2–3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
4. Push the aromatics to one side. Pour in the beaten eggs and scramble just to soft curds, 30–60 seconds.
5. Add the cooked, chilled jasmine rice. Stir-fry, breaking up clumps, until the grains are hot and separate, 2–3 minutes.
6. Return the cooked squash to the wok, pour in the sauce mixture, and add the scallions. Stir-fry until the rice is evenly coated, glossy, and steaming, 1–2 minutes. Taste and adjust seasoning if needed.
7. Serve immediately with cucumber slices, torn Thai basil leaves, and lime wedges for squeezing at the table.
Pumpkin Fried Rice brings the cozy sweetness of pumpkin together with the savory depth of wok-fried rice. Tender cubes of kabocha squash nestle among fluffy, separate grains seasoned with fish sauce, soy, and oyster sauce, while soft curds of egg and fresh scallions round out the texture. A squeeze of lime and cool cucumber on the side brighten the dish, making it satisfying yet balanced.
In Thailand, versions of this dish are known as khao pad fak thong, a home-style favorite that surfaces when sweet kabocha is in season. It follows the Thai fried rice template—day-old jasmine rice, high heat, and a triad of salty condiments—adapted to highlight the squash’s natural sweetness. Over time, cooks have personalized it with add-ins like shrimp or chicken, but the core idea remains a simple, comforting stir-fry built on everyday pantry staples.