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Not your typical fried rice................ but then again, who wants typical? They do say that variety is the spice of life, right? This is a versatile, fun, innovative meal-in-one that can be served as a delicious weeknight dinner or dressed up a bit for a fun dinner party. It comes together quickly and much of the prep can be done ahead. I used butternut squash, caramelized onions, rotisserie chicken, arugula and dried cranberries but you can definitely make substitutions depending on your mood and the ingredients you have available.
Autumn Fried Rice would be an excellent way to use up leftover Thanksgiving turkey, an oversupply of baby spinach or perhaps another type of squash such as acorn or hubbard. You could add tiny peas, diced carrots or even toasted pecans or walnuts. I used a shower of fresh parsley as a finishing touch, but fresh basil or rosemary would be equally delicious. I guess what I'm trying to say is, "the sky's the limit" so have fun and enjoy!
Autumn Fried Rice w/ Chicken, Butternut Squash and Caramelized Onion
Ingredients:
1 ½ cups basmati rice
1 tablespoon extra virgin olive oil
1 teaspoon brown sugar
1 tablespoon butter
2 medium onions, halved and sliced in about ¼ inch slices
½ teaspoon sea salt
6 cups baby arugula, baby spinach or baby kale (if your leaves have long stems pinch off most of them)
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
2 cups butternut squash, diced into ½ inch pieces
2 cloves garlic, finely minced
½ cup dried cranberries
2 ½-3 cups cooked, diced chicken breast (I used white meat from a rotisserie chicken, but leftover turkey would also be delicious)
2 eggs, beaten
sea salt and freshly ground pepper to taste
¼ cup fresh parsley
Directions:
1. Cook the rice in plenty of salted boiling water for 10-12 minutes or until it's tender but still has just a bit of bite (pull out a few grains at about 9-10 minutes and check). Drain and rinse with cold water. Let it sit in a strainer to completely drain, then transfer to a large bowl.
2. Melt butter in a large skillet. Add olive oil, onions, brown sugar and salt. Stir to combine and cook over medium-low heat until deep golden brown, about 15-20 minutes. Once onions are caramelized, add spinach or arugula and stir until greens are just beginning to wilt. Remove from heat and add to rice in the bowl.
3. Add olive oil to the empty pan and heat for a minute or so over medium heat. Add butternut squash (or any other type of squash), sprinkle with sea salt and sauté until tender (but not mushy!) and golden, about 6-8 minutes, stirring occasionally. Add garlic, cooking and stirring for 30 seconds longer then add dried cranberries and chicken. Stir to combine then transfer this mixture to the bowl with rice and squash.
4. Heat the pan one more time, there should be enough oil from the squash, if not spray with a bit of cooking spray. When pan is hot, at eggs and let sit for about 30 seconds then start stirring until eggs are cooked and broken up into small pieces. Add eggs to the rice mixture.
5. Gently stir all ingredients in the bowl to combine, taste and add salt and pepper to taste and sprinkle with fresh parsley. Can be warmed either in the microwave or on the stovetop or served at room temperature.
Notes:
This dish can easily be made ahead and just re-warmed before serving. It almost tastes better this way as all the delicious flavors have a chance to get acquainted and become friends!
Serve 4-6
Coleen says
I made this without all the ingredients, no squash, but I had everything else. It was so tasty and pretty, I am buying the complete ingredient to make it the 'right' way again this week. This is a winner Chris!
PS: No garlic amount is listed in the ingredients
Chris Scheuer says
So happy you enjoyed it, Coleen! Thanks for sharing your results. I will add the garlic!
Savannah McQueen says
This looks delicious. I pinned it and will be sharing a thumbnail link on my blog this week. Thanks for sharing.
Anonymous says
I made this tonight for dinner and it was delicious!
www.you-made-that.com says
This looks so flavorful and delicious, I can see how using leftover turkey would be wonderful. Thanks for stopping by my site 🙂
Lynn says
What a beautiful dish! I love that it is full of good-for-you food.
Natalie says
Awesome rice dish! Great side dish for some fall cooking.
sweetcarolinescooking.com says
What a beautiful rice dish, Chris! Jasmine rice is one of my favorites. And anything with butternut squash I'm in. 🙂
Pam says
This one is calling my name. What a wonderful fall side dish.
Inside a British Mum's Kitchen says
LOVE fried rice - but this really takes it to another level - simply delicious - and really pretty with the butternut squash - YUM!
Mary x
From the Kitchen says
This sounds quite spectacular! I have a number of different rices that I purchased in R.I. a few months ago--pink, emperor and jasmine. I can't wait to try your recipe. I'd love to have those great bowls to serve it in.
Best,
Bonnie
From the Kitchen says
This sounds quite spectacular! I have a number of different rices that I purchased in R.I. a few months ago--pink, emperor and jasmine. I can't wait to try your recipe. I'd love to have those great bowls to serve it in.
Best,
Bonnie
Emily Malloy says
Beyond scrumptious!!!!
Ginny says
Forget the sweet potato casserole, this is the perfect autumn side dish!
Manju says
This is a great recipe and so similar to Indian style fried rice or pilaf which we call as pulao. Love the veggies that went in and pics r awesome!
Regards,
Manju
http://manjuseatingdelights.blogspot.com
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
Not your typical rice, indeed. This is spectacular! We love fried rice... and I'm enjoying the idea of taking it up or keying it down to serve as a side, as desired/required. Wonderful ingredients Chris - so pretty and colourful too!
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
Not your typical rice, indeed. This is spectacular! We love fried rice... and I'm enjoying the idea of taking it up or keying it down to serve as a side, as desired/required. Wonderful ingredients Chris - so pretty and colourful too!
Vicki Bensinger says
This sounds great and even as a vegetarian dish or side dish for the turkey. Then if you have leftover rice add turkey and make a wrap to put the rice in. Lots of possibilities. Nice post.
Susan says
What a gorgeous autumn dish! I'm so intrigued by the flavor combination. I would love to try this.
Sandra says
I have some Jasmine brown rice that I'd like to try with this. This s a good dish to have on hand for those busy days that are coming soon.
Claire @ Claire K Creations says
What a fancy fried rice! I've never thought to mix up the flavours before. You've opened up a whole realm of possibilities.