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Pumpkin Rice

Pumpkin Rice with pork, wolfberries, mushrooms and salted fish

This pumpkin rice has a bright yellow hue when cooked, thanks to the pumpkin, so it looks extra cheery on the dinner table. I learnt this recipe from my friend koalabear. This method of cooking is quite similar to my mum’s cabbage rice – involving pre-cooking some of the ingredients by stir-frying and then everything is tossed in a rice cooker to cook as a one-dish meal. The buttery aroma of the rice blended perfectly with the sweet taste of pumpkin (which is nicely mashed when cooked). The result is just heavenly deliciousness.

(Serves 3)

– 1 tbsp cooking oil, divided
– 20g butter
– 100g pork belly (aka sam cham bak/3-layered pork/3层肉), cut to thin stripes (can substitute with bacon)
– 10g dried salted fish, diced
– 4 cloves garlic, peeled and minced
– Half large onion, finely chopped
– 150g piece of pumpkin flesh (without skin), cubed
– 3 portebello or shiitake mushrooms, cubed
– 1 1/4 cup of long-grained rice, washed and rinsed
– Water to cook the rice (ratio of about 1 cup rice to 1 1/4 cups of water – may vary with different rice cooker)
– 1 tbsp wolfberries
– coriander or mint leaves, for garnishing (optional)

(see picture, row by row, left to right)

1. Heat 1/2 tbsp oil in wok and fry pork slices until they are just cooked on the surface. If you are using bacon, you do not need oil. Set aside the cooked pork/bacon.
3. Heat another 1/2 tbsp oil in wok and fry salted fish until golden brown. Add and melt butter to the remaining oil.
4. Add garlic, onions and stir fry for 30 seconds.
5. Add pumpkin, mushrooms and stir fry for 1-2 minutes. Add uncooked washed rice and stir fry until the onions are clear.
6. Transfer contents from the wok, together with the previously cooked pork and wolfberries, to the rice cooker.
7. Add water and set rice cooker to cook.
8. After rice is cooked, stir and gently mash up pumpkin using a rice paddle. Keep warm for a few minutes before serving.

Cooking Notes

1. If you are using the traditional cook warm/cook rice cooker which operates by sensing temperature, you have to wait for the rice mixture to cool for approximately 15 minutes before setting it to cook in the rice cooker.

Leave a Comment

27 Responses to “Pumpkin Rice”

  1. thoo2 — April 14, 2008 @ 12:10 am

    i have tried pumpkin porriadge, think it is time to try pumpkin fried rice =)


  2. wiffy — April 14, 2008 @ 2:28 pm

    hi thoo2, thanks for visiting my blog! Coincidentally, I just made pumpkin congee last night! =)


  3. ongchengimm — March 17, 2009 @ 10:49 pm

    Hi Wiffy,
    I tried the chicken & mushroom baked rice & my 3 kids simply love it. thanks


  4. wiffy — March 18, 2009 @ 12:41 pm

    hi chengimm, thanks for your feedback, glad your kids love it =)


  5. Min — May 3, 2009 @ 2:33 am

    do you mean fry the rice grains? so we have to washed the rice and can still fry then when its still wet? hope u understand my question. :)


    • wiffy replied: — May 3rd, 2009 @ 8:47 am

      Hi Min … yes … wash the rice grains first (same way as how wash rice normally), then rinse the water, and fry the rice grains when they are still wet :)


  6. reena — May 22, 2009 @ 1:35 am

    I grew up eating pumpkin rice but not so “complicated” ie with lesser ingredients. After seeing your recipe, I cooked mine by adding wolfberries and mushrooms and I must say I like it. The combination is awesome.


  7. celine — October 10, 2010 @ 6:42 pm

    Hi Wiffy, I cooked this often as it is my family’s favourite (thanks for sharing). Most of the time I get it right but occasionally about a third of the rice is not cooked. The other two third of it is cooked. Any chance you know why?



    • wiffy replied: — October 11th, 2010 @ 7:09 pm

      hey celine, good to see ya ;) This has never happened to me! Did you measure the water for cooking rice? When the uncooked rice is fried in the wok, they may swell in volume, so estimation of water will not be as accurate as that of just normal plain uncooked rice grains without stir frying. Other than that I can’t really think of any other reason hehe


      • celine replied: — October 11th, 2010 @ 9:07 pm

        thanks, Wiffy! i suspected that it has something to do with the water too. anyway with the uncooked bits, my family polished it up too! LOL! they REALLY love this ALOT!


  8. Rose — September 13, 2012 @ 9:56 pm


    May I know how much water to use for 2 cups of rice? Thanks


    • wiffy replied: — September 20th, 2012 @ 2:52 pm

      Personally I use slightly over 2 cups of water for 2 cups of rice.


  9. WBT — January 2, 2013 @ 8:08 am

    Hi Wiffy,

    I would like to check if we are able to prepare ingredients with uncooked rice and store it in the fridge for use the next day? Will it spoil?