Pumpkin Rice Recipe for the Mid-Autumn Festival

How to make it

1. Prep ingredients:

   • If using dried shiitake, soak in warm water for 20 min, then slice. Save soaking water.
   • Soak dried shrimp in warm water for 10 min. Drain (reserve water).

2. Cook aromatics:

   • Heat oil in a large wok or deep skillet.
   • Add Lee Kum Kee Minced Garlic and onion, stir-fry until fragrant.
   • Add dried shrimp and Chinese sausage, stir-fry 2–3 minutes until aromatic.

3. Toss in sliced mushrooms and pumpkin cubes. Stir-fry for 3–4 minutes.

4. Add Lee Kum Kee Premium Soy Sauce, Premium Oyster Sauce, fish sauce, and white pepper. Stir well so pumpkin and sausage are coated.

5. Cook the rice:

   • Add the rinsed rice into the wok. Stir everything together.
   • Pour in 2–3 cups of water (use shrimp/mushroom soaking liquid plus extra water as needed). Liquid should just cover the rice.
   • Stir once, cover, reduce heat to low, and cook for 15–20 minutes until rice is fluffy and pumpkin is tender.

6. Fluff & serve:

   • Gently fluff the rice, mixing pumpkin and sausage evenly.
   • Taste and adjust seasoning (add a splash more soy if needed).

   Enjoy, and check out our recipes page for more easy recipe ideas!