Non-stick Version of [rice Pizza]

Name: Non-stick Version of [rice Pizza]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Overnight meal; Some Sausage; Some corn kernels; Some potato; Some onion; Some Cheese; Some Ham; Some Chicken breast; Some Yellow pear; 1 capsule egg; Some ketchup; Some salt; Some pepper

by Yaxi Zhenxiang

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Non-stick Version of [rice Pizza]

1. The ingredients are well cut, the diced potatoes and chicken are cooked separately, and the sausage and ham are slightly fried and sliced and granulated. Onion, pineapple, cut into small cubes.

2. Scrape the cheese into shreds and set aside.

3. Mix the materials in Figures (1) and (2) evenly.

4. Add egg, salt and pepper to the rice overnight and mix thoroughly.

5. If it feels too runny, add a little flour and mix well, or leave it alone.

6. Heat the pot and pour a little oil [turn off the heat], pour in the rice mixture, flatten it about 1 cm thick with a spatula, and then use a spatula to gently pile it along the side to make a circle.

7. Gently spread a layer of tomato paste, leaving 1 cm around to make the pie.

8. Sprinkle the mixture of (3) evenly, then [fire] with low heat.

9. Cover the pan and fry for 15-20 minutes. Wait until the bottom of the cake is slightly golden and the cheese is completely melted.

10. The bottom of the pizza is very crispy and fragrant when it comes out of the pan. If you don't eat it right away, you can turn off the heat and place it in the pan with the lid. The bottom will become softer when you eat it again.