Spicy Gochujang Pumpkin Stir-Fry

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

2.Boil the pasta until al dente, drain, and set aside.

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

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

5.Push the pumpkin and potatoes to one side of the pan and crack the eggs into the empty side.

6.Scramble the eggs until cooked through, then mix them with the pumpkin and potatoes.

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

8.In a small bowl, mix the gochujang and soy sauce together.

9.Pour the gochujang sauce over the vegetables in the pan and stir to coat evenly.

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

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