Served with coconut pudding & salad -purple cabbage
Ingrediens
- 5-6 bowl cooked rice
- 5-6 bowl cooked rice
- 1 can button mushrooms, sliced
- 5-8 chicken sausage
- 15g butter
- 1 packet of Maggie - cream of mushroom soup + 2 1/2 cups water (Mixed)
- few slice of Cheddar Cheese
- Salt & Pepper
- Cucumber, sweet pea & cherry tomato (garnishing )
Directions
1. In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken sausage pieces, saute for a few minutes
Directions
1. In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken sausage pieces, saute for a few minutes
2, Add cream of mushroom soup till boil.
3. Add the cooked rice, salt and black pepper to taste. Stir well.
4.Portion out the rice into individual oven-safe baking dishes (or use alumnium tray), and topped with a layer of slice cheddar cheese.
5. Baked in a pre-heated oven at 200C (392F) for about 10-15 minutes, or until all the cheese has melted and is very slightly browned.
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