1. Wash the eryngii mushrooms and dice for later use.
2. The sweet corn kernels are thawed in advance.
3. Dice luncheon meat and set aside.
4. After the nonstick pan is heated, add olive oil or salad oil.
5. After the oil temperature rises slightly, pour the ingredients from 1 to 3 and stir fry.
6. After the eryngii mushrooms change color, pour in the leftover rice, stir fry and add salt to taste.
7. After the assorted rice is fried, spread it on the baking tray.
8. Squeeze the tomato sauce on the rice and spread it evenly.
9. Sprinkle a small amount of chopped oregano.
10. Spread thick cheese evenly.
11. Preheat the oven to 190 degrees in advance, put it in the baking tray and bake: 190 degrees, microwave oven, 15 minutes.
12. After baking, take it out and let it cool naturally.
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