This dish is very much like the baked butternut squash rice. Instead of baking the rice we are going to fry it. This is slightly easier and quicker than the baked rice but without any sacrifice in the taste. I want to keep this as a vegetarian dish.
Butternut squash tastes very much like pumpkin. Therefore you can also cook it like pumpkin and substitute it for pumpkin in most of the recipes.
Preparation time: 1 hour 30 minutes
Cooking time: 30 minutes
Serves: 4
Main
1 butternut squash 300 grams
3 cups cooked rice
Others
1 onion coarsely chopped
100 grams green peas
100 grams of button mushrooms sliced thinly
3 cloves garlic
4 tablespoon of coconut milk
½ teaspoon salt
¼ teaspoon of black pepper powder
3 table spoon vegetable oil
Those want hot food can take this with some cut chilies in soy sauce and some vinegar.
The fried rice is ready. It is a full meal on its own
Note:
If you don’t want a vegetarian dish you can scramble two eggs and add to the rice when frying. It will make the fried rice tastier.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
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| Butternut squash fried rice |
Butternut squash tastes very much like pumpkin. Therefore you can also cook it like pumpkin and substitute it for pumpkin in most of the recipes.
Recipe summary
For
Butternut squash fried rice
Preparation time: 1 hour 30 minutes
Cooking time: 30 minutes
Serves: 4
1. Cut the 300 grams squash into two halves. Discard the seeds and the stalk. Cover the baking dish with two baking papers and place the squash in the baking tray.The first sheet will help you to turn the baked quash and the other will help in cleaning at the end.
Bake the squash for 45 minutes at 200 degrees centigrade. This was a small squash. A bigger squash would have taken about 1 hour.
2. Let the squash cool and then scoop out all of the flesh leaving only the skin. Chop the the vegetable.
3. Heat 3 table spoon vegetable oil in a frying pan or a wok. When the oil is hot reduce the heat to low and add 1 onion coarsely chopped and fry for 5 minutes.
4. Add 3 cloves garlic, 100 grams of button mushrooms sliced thinly and 100 grams green peas and fry for another 5 minutes.
5. Add 3 cups of cooked rice, 4 tablespoon coconut milk and stir well and fry for another five minutes. Sweetness from the squash is furthered by addition coconut milk.
6.Add ½ teaspoon salt and ¼ teaspoon of black pepper powder.
7. In the end this will be a slightly sweet dish. Children will love it.
Those want hot food can take this with some cut chilies in soy sauce and some vinegar.
The fried rice is ready. It is a full meal on its own
Note:
If you don’t want a vegetarian dish you can scramble two eggs and add to the rice when frying. It will make the fried rice tastier.quash in to small pieces.
For
Butternut squash fried rice
Preparation time: 1 hour 30 minutes
Cooking time: 30 minutes
Serves: 4
 |
| Butternut squash |
Bake the squash for 45 minutes at 200 degrees centigrade. This was a small squash. A bigger squash would have taken about 1 hour.
2. Let the squash cool and then scoop out all of the flesh leaving only the skin. Chop the the vegetable.
3. Heat 3 table spoon vegetable oil in a frying pan or a wok. When the oil is hot reduce the heat to low and add 1 onion coarsely chopped and fry for 5 minutes.
 |
| Ingredients |
4. Add 3 cloves garlic, 100 grams of button mushrooms sliced thinly and 100 grams green peas and fry for another 5 minutes.
5. Add 3 cups of cooked rice, 4 tablespoon coconut milk and stir well and fry for another five minutes. Sweetness from the squash is furthered by addition coconut milk.
6.Add ½ teaspoon salt and ¼ teaspoon of black pepper powder.
|
| Butternut squash fried rice |
7. In the end this will be a slightly sweet dish. Children will love it.
Those want hot food can take this with some cut chilies in soy sauce and some vinegar.
The fried rice is ready. It is a full meal on its own
Note:
If you don’t want a vegetarian dish you can scramble two eggs and add to the rice when frying. It will make the fried rice tastier.quash in to small pieces.
Recipe follows in detail with pictures.
Preparation time: 1 hour 30 minutes
Cooking time: 30 minutes
Serves: 4
|
| Butternut squash |
Ingredients
|
| Ingredients for Butternut squash fried rice ( vegetarian) |
1 butternut squash 300 grams
3 cups cooked rice
Others
1 onion coarsely chopped
100 grams green peas
100 grams of button mushrooms sliced thinly
3 cloves garlic
4 tablespoon of coconut milk
½ teaspoon salt
¼ teaspoon of black pepper powder
3 table spoon vegetable oil
 |
| Onion, mushroom and peas and butternut squash are being fried |
Preparation
Cut the squash into two halves. Discard the seeds and the stalk. Cover the baking dish with two baking papers and place the squash in the baking tray.The first sheet will help you to turn the baked quash and the other will help in cleaning at the end. Bake the squash for 45 minutes at 200 degrees centigrade. This was a small squash. A bigger squash would have taken about 1 hour. Let the squash cool and then scoop out all of the flesh leaving only the skin. Chop the squash in to small pieces.
 |
| All ingredients are being fried |
Method
Heat the vegetable oil in a frying pan or a wok. When the oil is hot reduce the heat to low and add onion and fry for 5 minutes.
Add garlic, button mushroom and green peas and fry for another 5 minutes. Add the cooked rice coconut milk and stir well and fry for another five minutes. The rice should retain a little moisture and should not change color. Sweetness from the squash is furthered by addition coconut milk. .Add ½ teaspoon salt and ¼ teaspoon of black pepper powder. In the end this will be a slightly sweet dish. Children will love it.Those want hot food can take this with some cut chilies in soy sauce and some vinegar.
The fried rice is ready. It is a full meal on its own
Note:
If you don’t want a vegetarian dish you can scramble two eggs and add to the rice when frying. It will make the fried rice tastier.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
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