 Preparation Time |
10mins
|
 Cooking Time |
40mins
|
 Level |
Easy
|
 Serves |
2
|
|
Free Food
|
FF
|
1 small pumpkin/butternut squash - remove seeds
1 tbsp low cal spray oil
2 garlic cloves
8 spring onions
120g basmati/wholegrain rice
2 tsp ground cumin
small handful coriander, roughly chopped
1 Egg (beaten)
Soy Sauce
Heat oven to 180°/160° fan/gas 4. Chop up the pumpkin or squash into cubes. Put it on a baking tray, spray with low-cal spray oil and roast for 30 mins. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it’s crushed. Cook rice according to instructions on the pack.
Slice the spring onions. Spray a pan with low cal spray oil and heat. Add your rice to the pan and warm through. Add pumpkin, spring onions and garlic. Keep a small amount of spring onions separate to garnish at the end.
Make a small, round, space in the middle of the pan and add your egg. Scramble in the middle of the pan and then mix through the rice.
Add a splash of soy sauce to the rice and mix through. Serve in a bowl and garnish with some uncooked spring onion for extra flavor.
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