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My 4th and final pumpkin project’s Pumpkin & Egg Fried Rice. It’s been quite a challenge trying to come up with different ways to cook a pumpkin but I think I’ve been successful. This is an easy quick stirfry made with leftover rice and it’s really quite delish.. 🙂


  • 400g leftover cooked cold rice
  • 100g pumpkin, cubed into small pcs
  • 3 eggs
  • 1 onion, roughly chopped
  • 2 cloves garlic, chopped
  • 1 tbsp light soy sauce
  • salt & pepper to taste



    Serves 2
    Prep time 10 mins
    Cook time 10 mins
    Total time 20 mins
total time


  1. Break eggs in a bowl and lightly beat them with a fork. Leave aside.
  2. Heat a tbsp vegetable oil in a wok and add cubed pumpkin, stirfry for abt 1-2 mins.
  3. Add in onion and garlic, stirfry for another 1-2 mins. Push mixture to the side of wok.
  4. Give eggs another stir and pour into wok and let it settle to cook for a little while, abt 2 mins. Stir eggs once or twice.
  5. Once eggs are half cooked, add leftover cooked rice. Break up rice and mix with eggs.
  6. Push back pumpkin mixture and mix with rice and eggs. Add light soy sauce, salt and pepper to taste.
  7. Stirring occasionally, letting pumpkin egg and rice dry up, abt 5 mins.
  8. Serve immediately.

These are my 4 ways of cooking with 1 whole pumpkin:
Top Left: Kabocha StarTop Right: Pumpkin Curry Puff;
Bottom Left: Pumpkin Egg Fried Rice; Bottom Right: Pumpkin Soup with Chilli & Creme Fraiche;

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