Winter Adzuki Fried Rice Hinged

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Total Time
1hr
Prep 1 hr
Cook 0 mins

I used butternut squash in the recipe. The wife was rolling her eyes while I was making this but after a large plate went back for seconds. We had left overs today and she said "It is as good as I remember."

Ingredients Nutrition

Directions

  1. Note: The original recipe called for 2 tbsp dark sesame oil. I did not use that amount. If I feel I need it as in this recipe I will add drops until I get to the correct taste for me. Feel free to use the 2 tbsp if needed. And to add it where I omitted it and not add it where I put it inches.
  2. Heat oil in a cast iron skillet.[Note I omitted this and used water].
  3. Add the onions and sauté for 1 to 2 minutes. Place the squash or pumpkin and rice and beans on top of the onions. Add several drops of water and several drops of soy sauce. Add the sesame oil. Also add the Hing and the pepper.
  4. Cover and reduce the flame to low. Steam the rice and vegetables until hot. Remove the cover, and place the scallions or leeks on top of the rice.
  5. Add several more drops of soy sauce. Cover and cook 1 to 2 minutes until the scallions or leeks are tender and bright green. Remove the cover, mix in the sesame seeds, taste and adjust seasonings and place in a serving dish.
Most Helpful

5 5

Thanks for sharing. I bought a can of Aduki beans on whim and didn't know what to do with them. It worked out well as I had most of the ingredients in my garden or cellar. I used Delicata squash, leek, sweet onion and added kale. Frozen brown rice worked well. I didn't have Hing so subbed a mix of and garlic powders. Instead of Tamari I used both Bragg's Liquid Aminos and Soy Sauce. I used a pretty free hand with the sauces and sesame oil. Also, I only had powdered Dulse so I sprinkled that on to taste. I was delicious and different. Everyone including the kids ate it. Oh, I did add some shredded roasted chicken too. I will make this again.