Name: Cheese Baked Rice with Japanese Curry
Yield: 5
Ingredients: 1000.0g Fragrant Rice, cooked; 1500.0ml Filtered Water; 105.0g Knorr Demi Glace Brown Sauce Mix 1KG; 90.0g Corn Oil; 100.0g Yellow Onion, chopped; 40.0g Garlic, chopped; 40.0g Ginger; 40.0g English Curry Powder; 4.0g Bay Leaf; 50.0g Fine Sugar; 50.0g LP Worcestershire Sauce; 75.0g KNORR Tomato Ketchup - 4 x 3.3 kg; 15.0g Knorr Chicken Stock 1KG; 1250.0g Chicken Chop; 30.0g Knorr Chicken Stock 1KG; 1000.0g Fragrant Rice, cooked; 250.0g Mozzarella Cheese

Surprise your restaurant customers with this magical combination of their favorite flavors: cheese & curry.

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Preparation

Fragrant Rice (cooked)
Cooked Rice
Base Sauce (Japanese Curry)

Bring ingredients for "Base Sauce" to boil. Mix well and allow to simmer for approximately 3 minutes. Use as required.
Aromatic (Japanese Curry)

Saute ingredients for aromatic till fragrant. Add in prepared "Base Sauce"
Seasoning

Add in ingredients for "Seasoning".Simmer for 5 minutes and keep warm before serve.
Roasted Chicken Chop

Place marinade chicken chop and pan-fry until crispy and cooked, use as required.
Japanese Curry Cheese Bake Rice Assembly (1 pax)
1. On a baking plate, layer down the cooked rice, chicken chop, Japanese curry and then add cheese on top. Proceed to cover it with aluminum foil. Bake in preheated oven at approximately 170° C for 10 minutes.
2. Ready to serve.

Cheese Baked Rice with Japanese Curry

Ingredients

Fragrant Rice (cooked)

Base Sauce (Japanese Curry)

Aromatic (Japanese Curry)

Seasoning

Roasted Chicken Chop

Japanese Curry Cheese Bake Rice Assembly (1 pax)