Description
The best seasonally fresh fried rice – it’s healthy too!
Ingredients
Scale
- 2 cups cubed butternut squash
- 1 tablespoon sesame oil
- 1/2 teaspoon smoked paprika
- salt and pepper, to season
- 1 1/2 cups cooked rice (left-over rice works great)
- 1 carrot, peeled into strips
- 1 heaping tablespoon fresh ginger, minced
- 1 tablespoon coconut aminos
- 1 tablespoon soy sauce
- 1/2 teaspoon (or more) sriracha hot sauce (optional)
- 1 egg, scrambled
- 2 cups kale, roughly torn
- 1/4 cup roasted pumpkin seeds
- 1/4 cup pomegranate seeds
- 2 scallions, sliced thinly
Instructions
- Preheat your oven to 400F.
- On a baking sheet tray, drizzle the sesame oil over the cubed butternut squash. Sprinkle with the smoked paprika, salt and pepper. Roast the squash for 15 minutes.
- Remove from the oven and move the squash to one side of the sheet tray. Spread the cooked rice out on the other side of the tray. Make sure to spread it out in a thin layer. Mix the carrot strips in with the butternut squash. Return back to the oven and bake for 5 minutes.
- Remove and mix and flip the rice. Return back to the oven and bake for another 5 minutes.
- Pour the ginger, coconut aminos, soy sauce, sriracha and scramble egg over the rice mixture. Return it back into your oven for 5 minutes or until the egg is fully cooked.
- Remove from the oven and mix everything up using a flat spatula. Mix in the remaining ingredients – kale, pumpkin seeds and pomegranate seeds. Garnish with sliced scallions.
Notes
Place the baking sheet tray on the bottom rack of the oven – you want it near the hottest part of your oven. Mine is on the bottom rack.
- Prep Time: 10
- Cook Time: 25
- Category: vegetarian
- Method: oven
- Cuisine: dinner