Tomato Rice Cup
1.
Preparation materials: 4 tomatoes, 200 grams of cooked rice, bacon: 2 slices, sweet peas, a small amount of corn kernels, a small amount of salt, and a moderate amount of peanut oil.
2.
Cut off the top of the tomato by cutting the knife from the shoulder of the tomato, and then dig out the seeds and pulp from the tomato. Buckle the dug tomatoes upside down on kitchen paper to absorb excess water.
3.
Preheat a flat-bottomed non-stick pan for one minute, take two slices of bacon (about 50 grams), put them directly in the pan without oil, often press it with a spatula, and fry until both sides of the bacon are golden for use.
4.
The fried bacon is placed on a cutting board and cut into half-centimeter cubes with a knife, set aside for later use
5.
Put a little peanut oil in the pot, heat it up a little, sprinkle in corn peas and other ingredients and saute until fragrant. Add about 200 grams of rice and quickly stir-fry until the rice is scattered.
6.
Put the tomato cup into a baking tray lined with baking paper, put the fried rice into the tomato cup, and lightly compact it. The fried rice should be higher than the edge of the tomato cup, which will look better. Use a brush to apply a layer of peanut oil on the surface of the tomato cup.
7.
Put the baking tray in the preheated oven and bake for 10 minutes, then put the tomato lid on the baking tray and bake for another 5 minutes (the tomato cup is baked for a total of 15 minutes, and the tomato lid is baked for 5 minutes)
Tips:
If you like cheese, you can sprinkle some pizza straw on it and bake it until it melts.
