Hong Kong-Style Seafood Cheese Baked Rice

Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 2


2 cupMUSHROOM Steamboat Selection 6 in 1
1 tbspcooking oil
2 cloves garlic, minced
1 cupfrozen mix vegetables
1 cupheavy cream
½ cupchicken stock
2 cupcooked rice
Salt and pepper to taste
Grated mozzarella and cheddar cheeses (for topping)


  1. Cut the items in the MUSHROOM Steamboat Selection 6 in 1 into quarters.
  2. Heat up a large, deep pan with cooking oil. Stir fry minced garlic until fragrant.
  3. Add the MUSHROOM Steamboat Selection 6 in 1, followed by the mixed vegetables.
  4. Pour in the cream, stir well then add the chicken stock. Bring mixture to a boil.
  5. Add the cooked rice, followed by salt and pepper to taste. Stir and cook for 2 minutes or until the sauce is almost fully absorbed by the rice.
  6. Place rice into a heatproof baking dish. Sprinkle with grated cheeses.
  7. Bake in a pre-heated oven at 220°C, until the cheese surface turns golden brown. Serve immediately.


To find out more about MUSHROOM products and where to purchase, click here.


About the author