Baked rice with mushrooms

Baked rice menu is the menu item that the author thinks of when she/he

can’t think of anything else to cook.  And other ingredients go with baked

rice—you might check what ingredients are left inside your refrigerator,

then you can adapt it.  The author always adds new ingredients to baked

rice.  It’s easy to make it delicious even if you have no meat or seafood.  

But if you choose to make baked rice with seafood, the author prefers

shrimp because easily cooked and the smell from shrimp won’t overpower

the flavors of the vegetables that we add when we bake rice.  If you don’t

want to add any meat you can add only vegetables, it will be fine.  You can

add 5 different colors of vegetable that will be healthy in baked rice.  The

author has banked rice on the menu regularly.  This recipe contains

nutrients and vitamins of vegetables, and good smells from the pepper.

Ingredients:

Rice straw mushrooms (washed & cut in halves) 200 grams

Shiitake mushrooms (soaked & sliced)      2 mushrooms

Green beans (washed & sliced 1 cm.)      5 pods

Tomato (chopped into small cubes)      1 tomato

Fresh corn seeds      ½ cup

Light soy sauce           2 tablespoons

Sugar           1 teaspoon

Pepper powder    ¼ teaspoon

Cooked rice       2 cups

Cooking oil             2 tablespoons

Instructions:

1. Heat cooking oil in a pan on medium-high heat.  Add rice straw

mushrooms, Shiitake mushrooms, green beans, tomato, fresh corn seeds

and stir for a while.  Season with light soy sauce and sugar.  Combine until

mixed well.  Turn the heat off.  Remove pan from the stove.

2. Add cooked rice to the pan and combine with the above mixture.  

Stir until mixed well.  Place in a bowl.  Sprinkle with pepper powder.

Transfer the bowl to the oven, and heat to 350 Fahrenheit for 10 minutes.

 Remove the bowl from the oven.  Serve immediately.