Spicy Gochujang Pumpkin Stir-Fry

1Cook the rice (1 cup) according to package instructions and set aside.

2Boil the pasta (1 cup) until al dente, drain, and set aside.

3In a large pan, heat some oil over medium heat.

4Add the diced pumpkin (1 small) and potatoes (2) to the pan and cook until slightly tender, about 5-7 minutes.

5Push the pumpkin (1 small) and potatoes (2) to one side of the pan and crack the eggs (2) into the empty side.

6Scramble the eggs (2) until cooked through, then mix them with the pumpkin (1 small) and potatoes (2).

7Add the sliced zucchini (1) and chopped onion (1) to the pan and cook until softened, about 3-4 minutes.

8In a small bowl, mix the gochujang (2 tablespoons) and soy sauce (2 tablespoons) together.

9Pour the gochujang (2 tablespoons) sauce over the vegetables in the pan and stir to coat evenly.

10Add the cooked rice (1 cup) and pasta (1 cup) to the pan and stir everything together until well combined.

11Cook for an additional 2-3 minutes to heat everything through, then serve hot.