Baked Rice (Free Style)

OK, free style means 'cincai' cook one la ;p No recipe....just agak-agak.

I don't remember what gives me the inspiration to cook this but I think the taste is not too bad for a first attempt. The only thing I should improve from this version is make sure the rice is not too wet. Other than that, it's kind of nice and would be even nicer if you can take in a more fattening version by topping it with cheese before baking ;p

The seaweed absolutely enhanced the taste of this dish!

Ingredients:
Rice (cooked)
Corn (steamed)
Carrot (diced)
Garlic (chopped)
Chicken meat (remove bones and cut into small pieces)
Pumpkin (cut into small cubes)
Tomatoes (cut into small pieces)
Seaweed sheets (tear into bite size pieces)
Cooking wine
Light Soy Sauce
Sugar
Salt
Sugar
Pepper
Tomato Sauce
Chili Sauce
Oil
Water

Preheat oven at 180C.


Method:
1. Marinate chicken meat with cooking wine, light soy sauce and sugar. Set aside.
2. Heat a little oil and saute garlic.
3. Add in carrot and pumpkin. Stir fry for 2-3min.
4. Add in chicken meat.
5. Season with salt and pepper.
6. Add water and cook till pumpkin is soft. Mix in tomatoes and dish up.
7. Grease a baking dish with a little oil.
8. Fill the baking dish with rice.
9. Pour mixture in no. 6 into the rice and mix.
10. In another bowl, mix tomato and chili sauce together, then stir the mixture into the rice.
11. Cover the baking dish with an aluminum foil.
12. Bake for 20min.