Stir-Fried Pumpkin with Eggs (ผัดฟักทองใส่ไข่)
Recipe type: Main Course, Stir-Fry
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • One kabocha squash, weighing about 2½ pounds
  • 3 tablespoons vegetable oil
  • 3 large cloves garlic, peeled and minced
  • 1 tablespoon fish sauce
  • 4 large eggs
  • ¼ teaspoon ground white or black pepper
  1. Peel the pumpkin (if you would like to experience the joy of eating cooked kabocha skin, leave the skin on) and cut it into quarters. With the side of a spoon, scrape off the seeds and the fibers. Cut the pumpkin into 1-inch cube
  2. Put the vegetable oil in a wok, and set it over medium-high heat. When the oil is hot, add the garlic; stir-fry until fragrant.
  3. Add the pumpkin to the wok along with the fish sauce. Cover it with plain water and boil until the pumpkin is soft enough for you to pierce the tip of a knife into it easily, yet still firm enough to hold it shape. This should take about 10-15 minutes. The goal is to use the water to soften the pumpkin and let it evaporate, so there's no need to replenish the water.
  4. Once the pumpkin is soft, make a well in the middle and crack the eggs right into it; stir.
  5. Once the eggs are cooked, remove the wok from heat. Sprinkle the ground pepper on top. Serve warm with rice.
Recipe by SheSimmers at