• Serves 4
  • Makes 4
  • 15 minutes
  • Difficulty Easy
  • 9 Ingredients


Don’t know what to do with Choko? Here’s your answer.

Ingredients (serves 4 | makes 4 )

  • 1 Choko, peeled, core removed and cut into cubes
  • 1 large carrot, cut into cubes
  • 1 small onion chopped
  • 1/2 cup frozen peas
  • 2 cups cooked rice
  • A handful of cashew nuts (unsalted)
  • 1 TBSP vegetable oil
  • 2 TBSP light soy sauce
  • Salt & pepper


  1. Dry fry cashew nuts in a large fry pan over medium heat until golden and aromatic. Remove nuts and leave in a bowl for later. Heat vegetable oil in the fry pan over high heat when you see the smoke start to rise.
  2. Add carrot and onion, saute till they become soft, add choko and continue to stir for 2 minutes, add frozen peas to combine, add salt & pepper to your taste.
  3. Mix in cooked rice, stir to combine with vegetables. Use 2 wooden spoons if you like, to break up rice easily and then add soy sauce and cashew nuts. Quickly stir them through but do not press them down so the fried rice is light and fluffy. Serve when ready.


My friend received some Chokos from the veggie swap-meet over the weekend, and I happened to have leftover rice, naturally the idea just popped up with this quick and easy dish to share.

  • what a delicious looking meal


  • Chokos have not seen these lately. Think I might have to view some farmers markets for this.


  • I love nuts in food – cashews are incredibly tasty. Thanks for the recipe

    • Cashew nuts are the most popular in our house simply because it’s full of flavor, and just soft enough for the very young to start chewing, as well as the older generation that haven’t got the strong teeth anymore.


  • This looks interesting


  • I’ve never heard of choko but this is a really good base recipe I could use different veges with depending on what’s in the house. I’ve never heard of deep frying nuts but my goodness it sounds good! I think my fussy hubby would enjoy this recipe!

    • LOL, I don’t deep fry nuts. These cashew nuts are virtually being dry fried in the large fry pan over medium high heat. It doesn’t need any fat or oil in the pan. Just keep the nuts moving in the pan so they get evenly browned in a short time. Missey :)


  • A lovely dish to share and a great way to include choko into a recipe, thanks for sharing!.

    • It’s my pleasure, Mum.
      How do you incorporate choko into your dishes?
      Love to hear more ideas here.
      Cheers, Missey


  • I love rice recipes and choko l haven’t tried but it look’s delicious!


  • The two yummy c’s in this dish – thanks.


  • oh this sounds yum – thanks so much for sharing

    • It’s my pleasure :)
      I do hope you get a chance to cook with Choko. It’s very complimentary to the other ingredients.


  • Choko is a very common pear-shape veg grown in Asia or South American countries, a member of the gourd family, rich in amino acids and Vitamin C, very versatile, you can mash it, cook them in the soup, mix it in the salad, stir fry, pickle them or even slice it thinly and fry them.
    If you can find them in the farmer’s market, why not try it.
    Cheers, Missey

    • Thanks for the extra info on chokos – no doubt appreciated by all mums.

      • Thanks lovely mum, always a pleasure to exchange knowledge and ideas here.
        Cheers, Missey


  • Oh my! I had never never heard of choko before. I had to Google it to find out which type of vegetable it was. Thanks for another great recipe!!


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