Flavored Egg Baked Rice

Overview

I remember when I was cooking when I was a kid, my parents would always tell me: don’t go shopping for too much rice, or you won’t be able to finish it if you cook it too much. This was indeed the case when I was a child. Leftover rice was not popular~~~ Keep it, no one likes it~~ Everyone fights to eat the freshly cooked rice~~~ Throw it away, it feels like a pity~~ Not only the leftover rice, but also the leftovers from the previous meal, no one likes it~~ But my husband is an exception. In my family, my parents’ family, and his parents’ family, they all pick up leftovers to eat~~~ I hope that my family can eat fresh and delicious food, and keep the bad things for themselves~~ There are really too few people who still have this spirit of self-sacrifice~~ But now there are more cooking techniques~~ As long as you believe, leftover rice can also turn over and fight a perfect counterattack~~ Today’s [Flavoured Egg Baked Rice] is very interesting~~~The ingredients hidden under the eggs and cheese include shiitake mushrooms, king oyster mushrooms, cucumbers, and grilled sausage~~The kewpie salad sauce, oregano leaves, basil, parsley, and black pepper in the dressing add a lot of flavor~~~

Tags

• staple food
• baking
• home cooking
• children
• rice
• dinner
• candlelight dinner
• basil
• cucumber
• egg
• garlic sausage
• kewpie salad
• king oyster mushroom
• leftover rice
• mozzarella cheese
• mushrooms
• oregano leaves
• black pepper
• green onions
• parsley
• vegetable oil

Ingredients

Steps

1. 1 Prepare the ingredients: leftover rice, mushrooms, cucumbers, king oyster mushrooms, eggs, mozzarella cheese, garlic sausage;

   

2. 2 Dice king oyster mushrooms, shiitake mushrooms, grilled sausages, and cucumbers respectively; chop green onions into fine pieces;

   

3. 3 After the wok is heated, pour an appropriate amount of vegetable oil and heat it again;

   

4. 4 Add king oyster mushrooms and shiitake mushrooms and stir-fry;

   

5. 5 Add the garlic sausage and continue to stir-fry;

   

6. 6 Add cucumber;

   

7. 7 Add in the leftover rice that has been pounded in advance and stir-fry;

   

8. 8 Add kewpie salad dressing;

   

9. 9 Add freshly ground black pepper, oregano leaves, basil, and parsley, stir-fry evenly and turn off the heat;

   

10. 10 Take the rice out and put it into a baking bowl; leave an egg-sized space in the middle;

    

11. 11 Crack in an egg; poke a few holes in the yolk with a toothpick;

    

12. 12 Sprinkle mozzarella cheese over the rice;

    

13. 13 Preheat the oven to 180 degrees with upper and lower heat, and set the baking time to 15 minutes;

    

14. 14 After the oven is preheated, place the baking bowl in the middle of the oven, close the oven door, and bake for 15 minutes;

    

15. 15 Wear ovenproof gloves, take out the baked rice, and sprinkle with chopped green onion while it's still hot.