Fried rice with pumpkin

The weather was wonderful today.  I had a nice walk at Bushy Park this morning.  The park is the second largest Royal Park which is located to the north of Hampton Court Palace.  It has remains of medieval farmland, a Tudor deer park, 17th century water gardens and wartime camps.  It is also home to the famous Chestnut Avenue, a formal Baroque water garden and the beautiful Diana Fountain.  There are lots of lovely animals to see like ducks, coots, rabbits, squirrels and over hundreds of free-roaming Red and Fallow Deer in the park.   The park is definitely one of the best London parks for autumn walks. 

It is perfect to have green lunch after this leisurely walk.  Then I made a cup of Jasmine tea and fried rice with pumpkin.  It is yummy and healthy.  How wonderful a day it is!

Preparation time: 10 minutes

Cooking time: 15 minutes

Serve: 1

Ingredients:

-         80g pumpkin (diced)

-         45g mushroom (diced)

-         50g onion (diced)

-         18g green peas             

-         1 free range egg   

-         1 bowl of leftover rice 

-         1 garlic clove (minced)

-         ½ spring onion (chopped)

-         ½ shallot (minced)

-         ¼ tsp table salt

-         120 ml water      

-         2 tsp olive oil

-         ½ tsp sesame oil

-         1 tsp light soy sauce

Method:

1.	Crack an egg in a small mixing bowl, add a tiny pinch of salt and use a fork to beat it together well.   Put a small non-stick pan over a lower heat and add ½tsp olive oil. Carefully pour in the egg. Use a wooden spoon to keep gently stirring and break it into pieces.  Then remove it from heat and set aside.
2.	Heat another ½tsp olive oil in the pan over low-medium heat.  Add garlic, pumpkin, 80ml water and a pinch of salt and then stir-fry for 3 minutes until the pumpkin is just tender.  Remove and set aside.
3.	Meanwhile, heat 1 tsp olive oil in a non-stick wok or large pan over medium heat.  Stir-fry shallot and onion for 1 minute; and add mushroom and green peas.  Add 40 ml water, salt, sesame oil and stir-fry for 3 minutes.
4.	Toss in the pumpkin and leftover rice; add 1 tsp soy sauce then stir-fry for another 3-4 minutes.
5.	Tip in the egg and spring onion; and stir-fry for a further 1 minute.
6.	Ready to serve.