In a small saucepan, combine the milk, squash puree and sugar and cook over low heat, whisking, until the milk is lukewarm and the sugar is dissolved.
Serve in a large bowl and garnish with scallion greens and additional chutney.. About this recipe.The key to this fried rice recipe is to make sure you don't use just-cooked rice.
If you can, use day–old leftover rice, so it's nice and dry.We like stash leftover rice in the freezer, so we have some ready when the urge to make fried rice hits.. How to Make Takeout-Style Fried Rice at Home.If you don't have leftover rice on hand, cook a batch of rice and spread it out on a rimmed baking sheet.
Place the rice in the freezer to cool and dry out before proceeding with the recipe.. Make ahead.Store Sweet and Sour Cranberry Chutney in a container in the fridge for up to 2 weeks..
1finely chopped green chile.
chopped tomatoes.definitely had a moment back in 2024 or even 2023 — it's hard to keep track.
Either way, they’re a pantry staple for my partner and me.We tend to buy and prep a lot of plain proteins, like tofu, salmon, or rotisserie chicken.
These sauces make them feel like a well-planned meal, even when everything's just seasoned with salt and pepper.They’re sweet, tangy, layered with flavor, and filled with umami.