Pumpkin Rice

I cooked this pumpkin rice for my boys lunch today. This is my first attempt in cooking pumpkin rice for my boys. I got the recipe from here. Personally I am  not a great fan of pumpkin, so this meal is purely for my boys. After my 1st try to cook pumpkin rice, I believe I can do a better job next time. For the meal today, too much water was added, thus the rice was too lumpy and soft and the pumpkin was too soft . Jayden even commented that the one cooked by my mil taste better… :( But never mind, we all learn from mistake!! :)

Ingredients: (serve 2)
80g uncooked rice —– rinsed and drained
120g pumpkin –— de-skinned and cut into cubes
80g chicken breast –— cut into cubes
7 nos dried shitake mushrooms –– soaked, drained and cut into cubes (for this I replace with canned button mushroom)
20g dried shrimps –– soaked, drained and pat dried
3 nos shallots –– sliced thinly
170ml water (include the water used for soaking mushrooms and dried shrimps)
Spring onions (for garnishing) — chopped

Seasonings:
1½ tbsp light soya sauce
1 tbsp dark soya sauce
½ tsp salt
Dash of sesame oil and pepper

Methods:

1. Marinate chicken breast with light soya sauce, sugar and cornflour for at least 30 minutes.
2. Heat up wok, sauté shallots until fragrant and golden brown. Dish up and set aside.
3. Heat up wok, sauté dried shrimps with low heat until fragrant. Add in mushrooms and stir-fry for a while. Add in chicken and stir-fry until half-cooked.
4. Stir in rice and seasonings until well combined. Transfer into rice cooker. Add in water and cook until the rice is 80% cooked. Add in pumpkin and shallots and continue cooking until the rice is cooked thoroughly. Use a spatula to loosen the rice.
5. Dish up and garnish with spring onions. Serve.