Cheesy Mushroom Baked Rice 芝士蘑菇烤饭

I had a sudden craving for baked rice and since I had all the ingredients needed, I decided to make it for my dinner.

I don't usually have left over rice but I had a bowl of it as my husband decided to have instant noodle instead of home cooked dinner the night before. Grrrr .... Anyway, I didn't turn off my rice cooker hence my bowl of rice was still rather 'fresh'. I don't really like over night rice as it's a bit on the dry side and not as fluffy.

You can use freshly cooked rice or over night rice, which ever you prefer. Here's my recipe for the baked rice. ;)

Ingredients:

• 1 bowl Cooked Rice
• 2 strip Streaky Bacon, cut into bits
• 6 Fresh Button Mushroom, sliced
• 2/3 can Campbell's Prego Carbonara Mushroom Pasta Sauce
• 1 1/2 tablespoon each Romano, Mozzarella & Parmesan Cheese
• Extra Romano & Parmesan Cheese for toppings
• 1/4 Red Capsicum, diced
• 1 clove Garlic, minced (optional)
• 1/2 tablespoon Olive Oil

How to do it:

1. Place cooked rice in oven proof dish.
2. Heat oil and saute garlic till fragrant.
3. Add bacon bits and sliced mushrooms.
4. Stir fry till bacon are brown, mushrooms are cooked and the sauce are almost dry.
5. Meanwhile, mix rice with pasta sauce.
6. Add the cheese on the rice.
7. Pour the cooked mushroom and bacon and diced red capsicum over the rice.
8. Quickly stir to mix well.
9. Top with additional Romano & Parmesan Cheese.
10. Bake at 250C for 20 minutes or till the cheese on top is golden brown.
11. Serve immediately.

Note:
If you are using overnight rice kept in the fridge, bring it out earlier so it won't be too cold. You will need a longer baking time. You might want to reduce the temperature to 220C and bake it longer.