How to make baked rice without oven

Many people like to eat cheese rice. It tastes delicious and has rich nutritional value. Generally, you need to use an oven to make cheese rice. If you don’t have an oven at home, you can also make delicious cheese rice by mastering certain skills. Of course, it is best to have a microwave oven at home. After microwave, the cheese flavor will be very strong. Let’s find out how.

How to make baked rice without oven

1. Sausage and cheese baked eggs

Just put the ingredients in the microwave, and a breakfast that will amaze the whole family will be on the table! This cheesy baked egg tastes similar to meat and egg pizza, but is much easier to make. Perfect for a weekend brunch with coffee or tea.

-- Materials --

2 eggs

2 breakfast sausages

Tomato sauce

Mozzarella cheese as needed

-- Method --

1. Cut the breakfast sausage into thick slices and place them on the bottom of the bowl.

2. Beat the eggs and place them on the sausage.

3. Squeeze in tomato sauce, a little more is okay.

4. Cover with mozzarella cheese (or 2-3 slices of breakfast cheese will also work).

5. Put it in the microwave, first on medium heat for 3 minutes, then turn to the lowest heat for 3 to 4 minutes. Then use a soft silicone spatula or spoon to scoop out along the edge and place it on a plate.

-- Tips --

1. If you choose a very salty sausage, pay attention to the amount and reduce the amount of tomato sauce.

2. The eggs are not salted and the taste of mozzarella is very light, so more tomato sauce is used. Please balance the taste yourself. It is not recommended to use only pure tomato sauce. But you can use pizza sauce.

3. Mozzarella cheese can be replaced with cheese slices.

2. Corn Cheese Stuffed Potato Pancakes

The potatoes on the surface are fried to a crispy aroma, the sweet and crispy corn is very refreshing, and the cheese is salty and fragrant. It is really delicious!

-- Materials --

Potato

butter

Sweet Corn

garlic

Salt

Black pepper

Cheese powder

Mozzarella cheese

-- Method --

1. Cut a little butter, grate mozzarella, peel and grate potatoes, shell corn, and chop garlic into florets.

2. Add a little salt and chopped garlic to the shredded potatoes and mix well.

3. Put a small piece of butter in the pot, add corn kernels and appropriate amount of black pepper. Stir-fry until cooked, then serve.

4. Add a little butter to the pot and melt it. Add appropriate amount of shredded potatoes and press it with a spatula to shape it.

5. Add a little corn kernels, take an appropriate amount of cheese shreds, cover with an appropriate amount of potato shreds, turn on high heat and fry until you shake the pan and the potato cakes can move.

6. Turn over and continue frying the other side over high heat until both sides are formed and charred. Then turn to low heat and fry both sides alternately until they are cooked to your desired degree of char.

7. Sprinkle some black pepper and cheese powder before serving.

-- Tips --

1. Fry the corn first, but not too cooked, so it tastes crispy and sweet.

2. After putting the bean threads into the pot, be sure to press them down with a wooden spatula. There should not be too many gaps, so that they will not easily fall apart.

3. Turn it over. If you feel you can’t turn it over well, place a plate upside down in the pot.

4. It is recommended to add more shredded cheese!

5. If you want the cheese to melt and become stringy, fry it for a little longer. When both sides are formed, you can fry each side alternately. Use low heat at this time.