I literally stumbled upon this when I was visiting Lena's blog. It was the nice golden color that caught my attention to read further. I love pumpkins and wolfberries and so decided to 'steal' this recipe for a quick dinner fix.
Recipe source: Frozen Wings
2 bowls of cooked rice ( or overnight fridge kept rice ) mine was rice has been cooked for several hours, it's a bit lumpy..
100gm pumpkin, peeled and cubed
40gm wolfberries, soaked in water about 10 minutes and drained
2 cloves of garlic, chopped
some cooking oil for frying the pumpkin lightly
some chopped spring onions(optional)
1. Break an egg and coat the rice with the egg mixture. Put aside.
2. Pour some oil into the wok and put in the pumpkins. Pan fry them till they are tender, this will take about 5 minutes. Remove from wok, set aside.
3. You may scoop out some oil , leaving about 1/2 tbsp of oil in the wok. Saute the garlic, put in the egg coated rice and keep frying the rice. Throw in the wolfberries , salt and keep tossing and frying the rice till it is dry and golden. Return the pumpkins to the wok, add some chopped spring onions, lightly toss them around, remove from heat and serve hot.