I’ve been celebrating the fall months with trying out a lot of new recipes with squash, pumpkin, and other fantastic fall veggies. I also like to have simple meals on the weekends that will provide leftovers and this was perfect. The squash added just a touch of sweetness to the fried rice – and sadly there was barely any leftovers because we enjoyed it so much.
2 cups rice (cooked)
3 cups butternut squash, cut into bite sized pieces
1 green pepper, diced
1/2 red pepper, diced
1/2 onion, diced
1 stalk of a green onion, thinly sliced
1 clove garlic, minced
2 tablespoons gluten free soy sauce
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon fresh ginger
In a large wok or skillet heat up the oil. Add the onion and cook for a couple minutes. Next add in the garlic and cumin. Cook for another 7-8 minutes – until the onions are clear. Add the peppers, squash, and fresh ginger and cook for 5 minutes.
Add the rice to the wok along with the soy sauce and stir well. Moving the rice and veggies over to half of the wok, crack the eggs and cook them on the other half, scrambling them as they cook. When they’re done cooking, mix the eggs into the rice. Cook for another 5 minutes or so. Serve with additional soy sauce. Will serve 4-6.