Thanksgiving Rice Skillet with Squash, Corn and Cheddar

A hearty rice skillet in Thanksgiving style: yesterday's rice is fried until crispy with sweet Hokkaido squash, corn and sharp cheddar, and refined with egg and soy sauce. A warming dish for the autumn table that is made from leftovers.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g leftover cooked rice
• 250 g Hokkaido squash
• 1 pc onion
• 1 pc garlic clove
• 1 can corn (drained weight about 140 g)
• 1 pc red bell pepper
• 2 pc eggs
• 2 tbsp soy sauce
• 60 g cheddar, grated
• 2 pc spring onions
• 1 tsp sweet paprika powder
• 2 tbsp cooking oil
• salt
• pepper

Method

1. Peel, deseed and cut the squash into cubes about 1 cm in size. Finely dice the onion and garlic, cut the bell pepper into small pieces, and slice the spring onions into rings. Drain the corn and let it drain briefly.
2. Heat the oil in a large pan over medium heat. Fry the squash cubes for about 6 to 8 minutes until they are soft and have roasted flavor. Add the onion and garlic and fry for 2 more minutes.
3. Add the bell pepper and corn and fry for another 3 minutes. Break up the cold rice with your hands, add it to the pan and fry over high heat for 4 to 5 minutes, stirring, until crispy.
4. Stir in the soy sauce and paprika powder, and season with salt and pepper. Push the rice to the edge of the pan, crack the eggs into the empty center of the pan and let them set, then stir them into the rice.
5. Fold in the grated cheddar and half of the spring onion rings until the cheese is slightly melted. Divide the rice skillet between two plates and sprinkle with the remaining spring onions.