Bacon Mushroom Baked Rice
400g cooked brown rice
4 rashers streaky bacon, chopped
10 white mushrooms, sliced
1 small onion, chopped
2 cloves garlic, minced
1 tbsp butter
1 egg, beaten
1 tsp Knorr Mushroom Sauce
Freshly grated parmesan
1 tsp soy sauce
Freshly ground black pepper
Preheat the oven to 200°C.
In a small saucepan heat 300ml of water, the Knorr Mushroom Sauce and gently simmer for a few minutes. Keep warm.
Melt the butter in a hot pan or wok and fry the onions with the garlic for a couple of minutes until translucent.
Add the bacon and fry until it is golden and add the mushrooms. Once coloured, taste and season.
Add the cold rice to the pan. Toss the ingredients together until it is well combined and the rice mixed. Add the soy sauce and beaten egg together with the seasoning and half the mushroom sauce. The consistency must be creamy but not too watery.
Spoon the fried rice into an ovenproof dish and top with the Knorr Mushroom Sauce. Finish with the grated parmesan then bake in the oven for 10 - 12 minutes, until the cheese is melted and golden. Serve with chopped parsley on top.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.