RICE - Cheese Baked Rice with Prawns

By Aemelia

Ingredients

• Bechamel Sauce:
• 20 gm butter
• 1 Tbsp flour
• 350 ml milk
• Salt and pepper to taste
• The Rice:
• As many prawns as you like n
• 2 cloves garlic, finely chopped
• 2 eggs
• 1 medium sized carrots, finely diced (5mm)
• Salt and pepper
• Cooking oil
• As much sliced spring onions as you like
• As much mozzarella cheese as you like

Details

Servings 2
Adapted from wendyinkk.blogspot.com

Preparation

Step 1

Bechamel Sauce:
Heat butter on medium low heat in a saucepan. With a whisk in hand, put in flour and stir until no lumps are seen. Let it cook for a while then pour in milk and gently whisking all the while. Bring to a boil and season with salt and pepper. Remove from heat and set aside. Stir the sauce once in a while, to prevent a skin from forming on top.

Method:
1. Preheat oven at 180/200C.
2. Heat wok on high. Put in 1 Tbsp of oil and put in prawns, spread around in a single layer. Do not toss them around. Let them cook until they start to curl and turn pink, then flip them over to fry the other side. When both sides are cooked and fragrant, dish up and set aside. Wash wok.
3. Heat wok and put in 2 Tbsp of oil. Put in garlic and cook until fragrant and slightly golden.
4. Put in carrots and rice and toss until rice is hot.
5. Push rice aside and put in eggs.
6. Push rice back onto eggs and toss everything until eggs are cooked. Season with salt and pepper, make sure it’s not as salty as your usual fried rice.
7. Place rice into individual baking vessels.
8. Top rice with béchamel sauce. Then arrange prawns on top of sauce. Then sprinkle spring onions and finally the mozzarella cheese, as much as you like.
9. Place the baking pans into a large shallow pan and put into the preheated oven and bake for 20 minutes or until golden.