Cheese Baked Red Rice Fried Rice with Tomato Cup
1.
After washing the red rice, soak it in the mini rice cooker for 20 minutes
2.
Then plug in the power and start cooking
3.
The red rice is cooked, so fragrant and nutritious
4.
Wash the tomatoes, hollow out the middle with a spoon, and turn into a tomato cup for later use
5.
Cut the bacon into small cubes, remove the head and shell of the Arctic shrimp and set aside
6.
Clean the cucumber, cut into small cubes and set aside
7.
The cleaned lettuce is torn into small pieces by hand, and the cleaned purple cabbage is cut into small pieces and placed on the plate with the kumquats
8.
Start the pan, put butter in the pan, wait until the butter is melted, pour in the diced bacon and stir fry
9.
Then add the diced cucumber and continue to stir fry
10.
Then add red rice and Arctic shrimp and stir until dry and fragrant, add salt, freshly ground black pepper and chicken powder, stir-fry evenly, and then take out.
11.
Put the fried red rice in the tomato pot, and compact
12.
Then put Parmesan cheese on the fried rice and bake for 10 minutes in an oven preheated at 180 degrees for 5 minutes
13.
After roasting until golden brown, sprinkle a little chopped parsley out of the oven
14.
Mix the lettuce and purple cabbage juice with kumquats on one end of the plate, and finally put the roasted tomato cup on it, and you can enjoy it beautifully
Tips:
You can adjust the temperature according to your own oven~
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