Cheesy Rice Bake From Leftovers | Quarantine Cooking


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Lucas Sin of Junzi Kitchen in NYC is in his home kitchen making cheesy baked rice with tomato sauce, a Hong Kong-inspired take on Western comfort food.

39 replies
  1. Antalyan Junction
    Antalyan Junction says:

    "This is the only recipe in the Chinese canon that uses a roux"
    Certain laminated breads like shaobing and Shanghai style congyoubing use a "roux"-like preparation, though while it's flour and oil, it's not for emulsifying/thickening, it's mainly just the fat being used to keep the layers of lamination separate. Other recipes use just oil/lard but apparently flour helps for some reason. I'm curious if there's roux in Hong Kong curries the way Japanese curries do.

    Reply
  2. CaptnSeraph
    CaptnSeraph says:

    So… I watched your video. As a chef I like it. As me right now, I got as far as melting the cheese into the rice and adding Oyster sauce and soy sauce. Then I ate it

    Reply
  3. MrDankstar
    MrDankstar says:

    Ill def try this in the next few days when I make more rice though I am going to kick up that tom sauce a bunch since I just got a few different Reaper based hot sauces I want to try.

    Reply

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