Baked Rice with Shrimp and Cheese (奶酪虾仁米饭)

奶酪虾仁米饭 (Nai Lao Xia Ren Mi Fan)

This dish could easily become one pot meal for busy weekday nights, especially if you have enough leftover rice. After spending 10 minutes preparing the shrimp, what is left to do is simply baking the layers of rice, shrimp and cheese!

What is special about this dish is that the rice is cooked with chicken stock, which gives the rice a rich flavor.

For more fun cooking ideas, see Recipes by Category.

Ingredients

• 2 cups of rice
• 3 cups of chicken stock
• 1/2 lb. Shrimp
• 1 tablespoon canola oil
• 1 teaspoon black pepper
• 1 cup of shredded monterey jack cheese
• 2 green onion (why buy from store? grow your own green onion)

Preparation Time:  10 minutes
Cooking Time: 50 minutes
Servings: 4

Cooking Steps
1. Measure 2 cups of rice, rinse clean the rice to get rid of starch.
2. Add the rice to a medium size pot, add 3 cups of chicken stock, cook to boil, then turn heat to low to simmer for about 20 minutes. Use a large spoon to stir the rice for a few times to evenly cook the rice.
3. Get 1/2 lb. Shrimp, remove shell and veins, rinse clean, cut into 1/2 inch size pieces.
4. Add 1 tablespoon canola oil to a wok, add 1 fine chopped green onion and 1 teaspoon black pepper to the oil, use medium heat to stir fry for about 2 minutes.
5. Add the shrimp pieces to the wok, stir fry for about 3 minutes or until the shrimp is fully cooked.

6. Get a deep baking pan, put a layer of alum sheet if you like to avoid washing the baking pan. Add 3 cups of cooked rice to the pan evenly, add the cooked shrimp evenly on top of the rice, sprinkle 1 cup of shredded monterey jack cheese on top of the shrimp. Put inside oven, bake at 375F for 15 minutes.

7. Sprinkle clean fine chopped green onion when serving.