Rice Cooker Pumpkin Rice

by FAITH MOK September 1, 2019

Ingredients:
200g Pumpkin (Diced)
1 Cup Uncooked Rice
1 Cup Water
1 Tablespoon Dried Shrimps (Minced)
1 Shiitake Mushroom (Cut Into Strips)

Marinate:
2 Chicken Breasts (Cut Into Small Pieces)
1 Teaspoon D’Palate Garlic Powder
1 Tablespoon D’Palate Chicken Powder
1 Tablespoon Dark Soya Sauce
1 Tablespoon Soya Sauce
1 Tablespoon Chinese Cooking Wine

Method:
1. Mix ingredients in marinate and leave in fridge for 1hr(Skip this step if you are rushing for time).
2. Heat up 1 tablespoon of oil in wok and stir fry minced dried shrimp until fragrant. Add in mushroom and marinated chicken(with the marinade) into wok and stir fry until chicken is cooked on the outside.
3. Put all ingredients into rice cooker and gently mix up to cook.

I always cut the pumpkin into small cubes so that the pumpkin smashes up easily once cooked so that the children cannot pick out the pumpkins. You can cut the pumpkins into bigger pieces if you prefer to eat the pumpkins.