Healthier version of Hong Kong style cheese-baked rice? I liked eating cheese-baked rice in Hong Kong cafes as it felt like another mac and cheese comfort food. I decided to make it healthier with using multi grained rice and organic tomato puree. The rice may look purple but there's plenty of fibre that that will give you!
Multigrain rice
Of course white rice can be a substitute but this would be healthier option for mixing different types of whole grains (red + black + brown rice)
Soak the rice in warm water for at least 30 mins in warm water but 1 hour is best!
Tomato mixture
This was mixture of tomatoes, red bell pepper, tomato puree, bacon pieces, onions, garlic, mushrooms and peas! Lots of vegetables! I would advise to definitely have the bell peppers and tomatoes in this tomato mixture if you were thinking including less vegetables. They give the colour and crunch!
Layering
First you begin with the egg fried rice, kewpie mayo, mozzarella, cheddar cheese, tomato mixture, egg fried rice, tomato mixture and finally mozzarella and cheddar cheese again! Spread the mixture across the baking dish until it reaches the edges of the dish.
Baking dish
I'm using a 21cm (l) x 18cm (w) x 6cm (h) baking dish. Fits the amount of ingredients for the cheese baked rice just right!
This makes 4 servings
Total time: 1 hour
Ingredients:
1/3 cup black rice
1/3 cup red rice
1/3 cup brown rice
1 cup white rice
1 red bell pepper
1 salad tomato
5 cloves garlic
5 baby mushrooms
1 small red onion
12 British dry cured streaky bacon
2 eggs
3 tbsp tomato puree
1 cup peas
1 cup cheddar
1 cup mozzarella
2 tbsp kewpie mayo
Pinch of dried parsley
Soak black, red, brown rice in warm water for 1 hour or at least 30 minutes. Once they have been soaked, mix them with washed white rice and boil in a rice cooker.
Mince the garlic, slice mushrooms, dice the red onion, tomato and red bell pepper.
Cut 12 british dry cured streaky bacon into small square pieces.
Beat 2 eggs
In a pan under high heat, pour a 2 tbsp of olive oil and fry the mince garlic for a few seconds then add in the red onions. Once the red onions start to soften, add in the bacon pieces and continue to fry for 2 minutes. Mix in the sliced mushrooms, diced bell pepper, tomato and peas. Mix evenly until the bell pepper starts to soften.
Mix in the tomato puree with the rest of the ingredients and transfer to a separate bowl.
Beat the eggs then scramble on a pan under high heat. Mix in the cooked rice to make it egg fried rice.
Preheat the oven at 200C. On a baking dish, place 1/2 of the egg fried rice across the dish. Spread kew pie mayo on top then place 1/2 cup of cheddar and mozzarella cheese each and 1/2 of the bacon and vegetable mixture. Place the rest of the egg fried rice on top followed by the bacon and vegetable mixture then the cheddar and mozzarella cheese.
Bake in the oven for 10-15 minutes until the cheese is lightly browned.
Sprinkle some dried parsley on top and serve!
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