Recipes

Fried Rice with Kabocha Squash

As the days get shorter, we need things to look forward to. And by “things,” we mean food. This fried rice dish brightens up the dreariest of days and can be made with whatever type of winter squash you have on hand. Save this recipe for the moment you sense the faintest hint of drizzly weather.

Makes 4 servings of Any Squash Fried Rice

Ingredients

2 cups squash, roughly chopped (We used kabocha here, but butternut, delicata, acorn squashes work well)
3 cups cooked Imperfect Foods Quick Cooking Brown Rice, preferably a day old
1 package Imperfect Foods Bacon Ends and Pieces
½ medium white onion, diced
3 Tbs soy sauce
2 eggs, beaten
2 green onions, chopped

Instructions

Preheat the oven to 350 degrees F. Place chopped squash on a sheet pan. Brush with a little oil and roast for 15-20 minutes, until soft enough to chop but not cooked through.
Roughly chop bacon into bite-sized pieces. Set aside.
In a large non-skillet, heat up a little oil over low-medium heat. Scramble eggs. Transfer to a plate and set aside.
In the same skillet, add bacon over medium heat. Fry for 5 minutes. Add in onion and squash and cook, stirring occasionally, for 5-6 minutes, or until squash is soft and cooked through and bacon is crispy.
Add in rice and stir to break up any clumps. Add in soy sauce and stir. Add scrambled eggs and stir to combine. Add salt and pepper to taste. Stir in green onions.
Serve immediately.

Recipe Notes and Variations

Don’t want bacon in your fried rice? Try adding sun-dried tomatoes or a little bit of peanut butter to give it that extra burst of flavor and umami.
Make sure to chill your rice before you add it to the skillet. The best fried rice is made with cold rice since warm rice will not fry well when it hits the hot pan.