Now this was actually put together from leftovers after leftovers. I must say this was probably one of those best dishes put together from leftovers ever! I had some leftover spam, cream, cheese, rice and like half and onion. So I decided to make cheesy baked rice, my version!
This baked rice dish was also inspired by the HK, Wong Kok Char Chan Teng menu. In case you don’t know what’s that, it’s an Asian eatery where they have like dozens of things on the menu, even instant noodles. If you want toast, there’s toast done in like 20 ways or so. They usually serve their baked rice in a bamboo steamer with the rice wrapped in foil. You can have a choice of different proteins like chicken, beef or even seafood. For my recipe here, I used spam….not the most healthiest thing on earth I’ll acknowledge but once in a LONG while, it’s ok. They also use spam a lot for the Char Chan Teng instant noodle dishes so I thought I’d go with that direction.
This dish turned out to be so good and tasty. My son and I really enjoyed it. Hubster was a bit irked by the peas thing but he ate it anyway. I did not use the conventional bechamel sauce for this baked dish, rather I used my own quick solution to a cheese sauce using instant soup mix. This is because of the leftover cream. But you can go ahead and do a conventional bechamel if you feel you’d like it really cheesy! This dish is a definite keeper for those ‘not-so-healthy-but-fast-and-delicious-indulgences’.
Cheesy Baked Rice
- 3 cups Cooked Rice
- Luncheon meat or spam cubed
- 1 Onion chopped
- 3 garlic cloves chopped
- 1/2 cup Mixed vege corn, peas, carrots
- Grated Parmesan cheese
- Sunflower oil
- Chopped parsley optional
- 2 packets of Campbell's instant mushroom soup mix
- 1/2 cup cream
- Grated cheddar cheese
- Hot water
- In a wok, heat some sunflower oil and sautee the onions and garlic.
- Add the cubed spam. Stir-fry till cooked. Add rice and the mixed vege. Season with salt and pepper. Be sparing with the salt because you will add the sauce and cheese.
- In a separate pot, dilute the soup mix with a little hot water. Add the cream and turn on the heat to low.
- When it is hot, add the grated cheese. If it is too thick, dilute with more water.
- Scoop the rice into an oven bakeware.
- Pour the cheese sauce over the rice. Make sure it gets into the nooks and crannies.
- Top with more shredded cheddar and Parmesan. I find Parmesan cheese gives a nicer gratinated effect.
- Bake in a pre-heated 180C oven for about 15 mins or till the top has browned.
- Garnish with chopped parsley.