Fragrant Pumpkin Rice

I am sharing another fast and easy 'one-pot dish' which pumpkin lovers would enjoy as much as I did.  This recipe is adapted from Copycake Kitchen with amendments to suit my preference.  I've decided to have something vegetarian, thus I omitted the minced meat. Here's the recipe to share.....

Ingredients:
1/2 cup long grain rice (not in the picture)
3 dried mushrooms (soaked and sliced)
1 tbsp dried prawns (soaked and chopped)
3 cloves garlic (chopped)
1 cup pumpkin with skin (cubed)
1 tbsp cooking oil (not in the picture)
Water for cooking rice

Seasonings:

1/2 tsp chicken stock granules

1 tsp light sauce

Drizzle of dark soya sauce (to get the preferred colour of your choice)

Salt (to taste)

1/4 tsp grounded white pepper

To get on with the cooking:

1. Add cooking oil in a heated wok, saute garlic and dried prawns for about 1 minute, add in dried mushrooms and continue stirring until fragrant.
2. In goes the rice, give it a few quick stir, then add the seasonings, continue to stir till well combined and taste for correct seasoning and off the heat.
3. Scoop the rice ingredients into a rice cooker, add enough water (depending on the type of rice you are using), place the pumpkin over the top, put the lid on and press the start button of the rice cooker.

Lunch is ready to be served.....