Baked Rice I

Another quick lunch recipe - baked rice with bacon, asparagus, sweet corn and onion, seasoned with kaiulani curry mix from Deb in Hawaii.

Usually, I will use salt and pepper for the seasoning, I tried something new this time. Smoky aroma from the bacon matched very well with this curry spice. I could not help but to stuffed myself with lots of the rice.

I did not plan to cook for T, but since there was plenty of leftover rice I baked two bowls then I rang him. T's version was with an egg, and extra curry mix sprinkled over the top. He loved it very much even though the rice was not hot enough. He had his for afternoon tea, before we left for KL.

Ingredients (2 servings):

2 cups cooked rice
¼ cup chopped bacon bites

¼ cup chopped asparagus

¼ cup sweet corn

¼ cup chopped onion

1 tbsp butter (optional)

Pizza cheese

Kaiulani curry mix

Dried parsley

Methods:

1. Heat a non-stick pan, stir in butter, onion and bacon. Stir-fry till bacon is browned lightly.
2. Stir in asparagus, sweet corn and some dried parsley (or other herbs). Mix well and remove from heat.
3. Stir in rice and handful of cheese, then season with curry mix. Stir to mix.
4. Transfer rice into au gratin dishes or ramekins, add a generous sprinkle of cheese over the surface.
5. Bake at 200ºC for about 5 to 10 minutes or until cheese has melted. Serve warm.