Health benefits

Onions: moisturizing intestines

Ingredients

Leftover rice ( 1 bowl )	Shrimp ( 20g span> )
Cheese ( 100g )	Onions ( 1/3 )
Scallions ( 2 roots )	Ham sausage ( 1 piece )
Edamame seeds ( A little )	Salt ( 1 spoon )

Recipe for baked rice with shrimp and cheese

Illustration of how to make shrimp and cheese baked rice 1

1.Prepare ingredients

Illustration of how to make shrimp and cheese baked rice 2

2. Dice the onion, using 1/4 of it

Illustration of how to make shrimp and cheese baked rice 3

3.Cut ham into small cubes

Shrimp and Cheese Baked Rice Illustration of how to do it 4

4.Chop green onions and set aside

Illustration of how to make shrimp and cheese baked rice 5

5.Heat a pan and heat a thin layer of oil

Illustration of how to make shrimp and cheese baked rice 6

6.Pour in ham and onions, stir-fry until fragrant

Illustration of how to make shrimp and cheese baked rice 7

7.Pour in the rice and stir-fry quickly evenly

Illustration of how to make shrimp and cheese baked rice 8

8.Add a spoonful of salt to taste

Illustration of how to make shrimp and cheese baked rice 9

9. Stir well, then turn off the heat and add the chopped green onion

Illustration of how to make shrimp and cheese baked rice 10

10.Stir quickly and evenly p>

Illustration of how to make shrimp and cheese baked rice 11

11.Pour into a bowl

Illustration of how to make shrimp and cheese baked rice 12

12.Place a layer of shrimps

Shrimps Illustration of how to make cheese baked rice 13

13.Sprinkle a layer of shredded mozzarella cheese and a few edamame beans.If you don’t have edamame, you can omit it.

Illustration of how to make shrimp and cheese baked rice 14

14. Heat up and down to 200 degrees, in the middle of the oven, bake for 10 minutes until the cheese is colored

Illustration of how to make shrimp and cheese baked rice 15

15.Finished product picture

Illustration of how to make shrimp and cheese baked rice 16

16.Here, let me feed you.

本文地址：https://food.baitai100.com/post/77097.html
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!