To cook chicken: Heat 1 tablespoon oil in a wok over high heat; add the minced chicken and stir-fry for 1 minute. Add soy sauce, sugar and chicken stock powder, and fry until fragrant and browned. Dish out and set aside.
To prepare rice: Heat 1 tablespoon oil in a wok over high heat; add pumpkin and shallots, and stir-fry until fragrant and browned. Add brown rice, cooked chicken, diced mushrooms and chicken stock. Allow the mixture to absorb the chicken stock, and fry the rice until fragrant. Dish out, place in the hollowed out pumpkin and serve.