6-7 tablespoons chicken stock
2 tablespoons heavy cream
1 teaspoon corn starch, diluted with a little water
2 cups cooked rice (best if it's overnight rice kept the fridge)
Carrots, sliced thinly
Honey baked ham, shredded (or any other ingredient you like)
butter
3 garlic cloves, minced
Grated cheddar and mozzarella
Grated parmesan
Preparation
Step 1- In a saucepan, bring chicken stock and heavy cream to a boil. Add corn starch liquid. Stir till the mixture thickens. Set aside.
Step 2- In a skillet or wok, melt butter. Fry the garlic till fragrant. Add carrots and fry over a low flame till semi-cooked. Add ham. Add rice. Keep frying and tossing. Break up all lumps.
Step 3- Pour butter fried rice into a casserole dish. Pour chicken stock mixture over. Sprinkle with cheeses. (The more the better!)
Step 5- Bake in a pre-heated oven for 8 to 10mins, at 200 degrees celsius or until the cheese browns to a golden crust. This will happen very quickly, so keep your eyes on the dish. Serve piping hot.
Yield: 2 servings
