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Kabocha Squash Fried Rice

As the days get shorter, we need things to look forward to. And by “things,” we mean food. This kabocha squash fried rice dish brightens up the dreariest of days, and can be made with whatever type of winter squash you have on hand. Save this recipe for the moment you sense the faintest hint of a drizzle.

Serves 4


  • ½ kabocha squash
  • 3 cups cooked Imperfect Foods Quick Cooking Brown Rice, preferably a day old
  • 1 package Imperfect Foods Bacon Ends and Pieces
  • ½ medium white onion, diced
  • 3 Tbs soy sauce
  • 2 eggs, beaten
  • 2 green onions, chopped


  1. Preheat the oven to 350 degrees F. Cut the stem off your kabocha squash. Cut squash in half and remove seeds. Set aside one half of the squash. Cut the other half into 4-6 wedges and place on a sheet pan. Brush with a little oil and roast for 15-20 minutes, until soft enough to chop but not cooked through. Let cool enough to handle. Cut off skin and cut into bite-sized pieces.
  2. Roughly chop bacon into bite-sized pieces. Set aside.
  3. In a large non-skillet, heat up a little oil over low-medium heat. Scramble eggs. Transfer to a plate and set aside.
  4. In the same skillet, add in bacon over medium heat. Fry for 5 minutes. Add in onion and squash and cook, stirring occasionally, for 5-6 minutes, or until squash is soft and cooked through and bacon is crispy.
  5. Add in rice and stir to break up any clumps. Add in soy sauce and stir. Add scrambled eggs and stir to combine. Add salt and pepper to taste. Stir in green onions. 
  6. Serve immediately.

Recipe Notes and Variations

  • Don’t want bacon in your fried rice? Try adding sun-dried tomatoes or a little bit of peanut butter to give it that extra burst of flavor.
  • Make sure to chill your rice before you add it to the skillet. The best fried rice is made with cold rice since warm rice will not fry well when it hits the hot pan.

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