1. Prepare the ingredients, the leftover rice should be harder
2. Wash the shallots and cut into shreds, wash the green peppers and cut into small pieces, wash and cut the chicken breasts, and mix well with a little huadiao wine and dry starch
3. Put an appropriate amount of vegetable oil in the pot, add the chicken breasts and fry until the color is changed after the oil is hot, set aside and set aside
4. With the help of the bottom oil in the pot, add the shallots and stir fry until fragrant
5. Stir-fry until the shallots are browned, add rice and stir-fry
6. Add the chicken breast and stir well
7. Add curry powder and stir well, then turn off the heat
8. Add green pepper and mix well
9. Pour the well-mixed rice into the toast box, and spread a layer of shredded cheese on top
10. Put all the remaining rice into the mold, and spread the remaining shredded cheese on the rice
11. Put it in a preheated 220 degree oven, and bake up and down for 8-10 minutes
12. Take out the cheese when it is golden brown on the surface and eat it while it is hot
Tips:The temperature of the oven is set according to the temperament of your own oven. Red curry is spicy. Reduce the dosage if you can’t eat it. The curry powder already contains salt and no other seasonings are needed.
