Ingredients:
Neutral oil, for cooking
2 shallots, thinly sliced
Salt, to taste
6 dried shiitake mushrooms, rehydrated and diced
1 pound(about 3 cups) peeled kabocha cubes
1/2 cupvegetable stock
4 cupscooked long-grain rice, cooled
2 tablespoonssoy sauce
1 handfulchopped scallions
Chile oil, for serving (optional)
Directions:
Set a wok or large nonstick or cast-iron skillet over medium heat and add 3 tablespoons of oil. Once the oil is hot, add the shallot slices and fry until golden brown, stirring occasionally, 5 to 10 minutes. Use a slotted spoon or tongs to transfer the shallots to a paper-towel-lined plate. Season with salt.
Using the same skillet with the remaining oil, sauté the shiitake mushrooms over medium heat until fragrant and browned, about 3 minutes, adding more oil along the way if the pan looks dry.
Add the kabocha and toss in the oil (you can add more oil if needed). Arrange the cubes to sit in a single layer. Pan-fry, flipping occasionally, until the kabocha is starting to brown, about 5 minutes. Pour in the vegetable stock and cover the skillet with a lid. Cook until the kabocha is fork-tender and the stock is fully absorbed, about 3 minutes. Transfer about half of the kabocha to a plate.
Add the rice to the pan. Stir in the soy sauce. Toss until the rice is coated, using the back of a spatula to press and break apart any rice clumps. Taste and season with more salt or soy sauce if needed.
Fold in most of the fried shallots and scallions and turn off the heat. Garnish with the reserved kabocha and remaining fried shallots and scallions. Serve with a side of chile oil, if you’d like.