Autumnal Butternut Squash Fried “Rice” Recipe: Fried rice is a popular Asian meal prepared with rice, veggies, scrambled eggs, and spices. Changing ingredients, proteins, or veggies makes it easy to personalize. Recent years have seen several imaginative methods to replace rice with veggies in fried rice. Ricing cauliflower is famous.
Ingredients
- 1 medium butternut squash
- 1 ½ tablespoons peanut oil
- ½ yellow onion, diced
- 1-inch piece fresh ginger, peeled and minced
- 2 carrots, peeled and diced
- 1 red bell pepper, diced
- 1 large apple, peeled and diced
- ¾ cup shelled edamame, thawed
- ¼ cup tamari
- 1 tablespoon honey
- Salt and black pepper, to taste
Directions
- Carefully peel the butternut squash with a sharp knife and cut into slices, removing the seeds.
- Cut the squash slices into 1-inch chunks.
- Place the squash pieces into a food processor and pulse until the pieces are about as long as grains of rice.
- Add oil to a large skillet over medium-high heat. (It’s important that the pan is large enough to allow space for extra liquid to evaporate.)
- Add onion and ginger and cook for 2 minutes, stirring occasionally.
- Add butternut squash, carrot, and bell pepper. Cook for about 8 minutes, stirring frequently.
- Stir in the apple and edamame and cook for 2 minutes.
- Pour in the tamari and honey, season with salt and pepper to taste, stir well, and cook for another 1-2 minutes until the sauce is heated and the extra liquid has evaporated.
- Serve immediately.
Nutrition
- Calories per Serving 149
- Total Fat 4.7 g
- Saturated Fat 0.8 g
- Trans Fat 0.0 g
- Cholesterol 0.0 mg
- Total Carbohydrates 25.1 g
- Dietary Fiber 5.0 g
- Total Sugars 11.5 g
- Sodium 691.5 mg
- Protein 5.1 g