Stir-Fried Pumpkin with Eggs

22nd May 2019, Dietitian Marcus Lee, Mount Miriam Cancer Hospital

Pumpkins are nutritious, delicious and easy to cook. Its soft and mushy texture makes it easy to chew and swallow.

Pumpkin are also a great alternative to rice. Cancer treatment can often lead to a lack of appetite. You can replace rice with pumpkins, especially when you are having poor appetite and swallowing difficulty.

Eggs used to be an integral part of many stir-frying recipes. Eggs are well-known for their high-quality protein, which boast a complete amino acid profile. Consuming high-quality protein foods is particularly important for cancer patients because it can help to reduce the rate of protein breakdown, prevent muscle loss, maintain essential body functions, heal tissues and reduce the risk of infection.

Try this pumpkins and eggs recipe which is perfect for you when you need to cook up something quickly, but complete with protein and energy.


Stir-Fried Pumpkin with Eggs

(serves 3-4)


  • 600g pumpkin, peeled and removed seeds, cut into small (3 cm) cubes
  • 4 large eggs (size A)
  • 40ml of full cream milk
  • 1 tablespoon cheese powder
  • 1 tablespoon sunflower oil
  • Pinches of salt
  • Handful of Thai basil leaves


  1. Pre-cook the pumpkin cubes in hot boiling water.
  2. Break the eggs into a large bowl, whisk with milk, cheese powder and salt.
  3. Add oil onto a flying pan over medium heat.
  4. Add pumpkin cubes in, stir fry for 30 seconds.
  5. Pour egg mixture onto pumpkin cubes, don’t stir the ingredients until the egg about a half cooked
  6. Add basil leaves, and then quickly but gently stir-fry all together until the eggs are cooked.
  7. Serve as a meal or snack.