Sort ingredients
rebeccaiross
QR Code
Listen
Pdf
Heat a drizzle of neutral oil in a heavy-bottomed pot over medium heat.
Add the white parts of the green onion and minced garlic. Sauté for 1–2 minutes until fragrant.
Add the pumpkin cubes, sprinkle in a pinch of salt, and cook until slightly charred and golden on the edges. Remove from the pot and set aside.
In the same pot, sauté the shiitake and shimeji mushrooms until browned and aromatic. Remove and set aside with the pumpkin.
To the same pot, add the washed rice, soy sauce, dark soy sauce (if using), vegetarian oyster sauce, mirin, and mushroom soaking water.
Mix well to coat the rice evenly with the seasonings.
Gently layer the charred pumpkin and sautéed mushrooms on top of the rice (do not mix).•
Cover and bring to a boil over medium-low heat. Once it starts boiling, reduce to low heat and cook for 20–22 minutes, or until the rice is tender and the liquid has been absorbed.
Turn off the heat and let rest, covered, for 5 minutes
Alternatively, if using a rice cooker simple put the rice and then layer the pumpkin and mushroom on top. Leave this to cook on regular setting or white rice setting until cooked.
Gently fluff the rice and mix the vegetables through before serving.•Top with green onions, chili oil, and crispy fried shallots for extra flavor and texture.