Baked rice with seafood and egg topping

When the author was young and had to cook fried rice, the author would

create the dish depending on the ingredients in the refrigerator.  But when

the author grew older the author changed from fried rice to baked rice,

because less oil is more healthy.   Baked rice with seafood and egg topping

is tasty and not too complicated. Also, you can choose whatever seafood

you like, maybe only one type or maybe various types of seafood.

Ingredients:

Steamed rice                                2     cups

Seafood                                    1   cup

Eggs                                         2    eggs

Bacon                                    2    rashers

Japanese bunching onion (sliced)                 ½    cup

Garlic (big cloves, minced)                        3    cloves

Ginger (sliced thin)                        2-3    slices

Soup stock                                   1/3    cup

Oyster sauce                                1    tablespoon

Seasoning sauce                             ½    tablespoon

Light soy sauce                              ½    tablespoon

Sesame oil                                    1     teaspoon

Pepper powder

Corn flour (mixed with water)

               

Instructions: 

• Heat cooking oil in frying pan.  Add garlic, ginger and Japanese bunching onion.  Wait until aromatic, then add seafood. Stir until cooked.  Transfer mixture to dish. Set aside.

• Heat soup stock in a wok.  Season with oyster sauce, light soy sauce, seasoning sauce, sesame oil and pepper powder, as you like.  Wait until boiling. Add corn flour (mixed with water) and stir until the sauce thickens. Remove wok from stove.

• Lay bacon flat in a baking dish.  Add steamed rice and seafood mixture from #1.  Dress with the sauce prepared in #2. Crack the eggs on top of the rice.  Cover the baking dish. Transfer dish to oven and heat oven to 250 Celsius for 7 minutes or transfer the dish to a microwave for 5 minutes.

Remark:  If you like your eggs (runny) you should transfer the baking dish to 

 the oven before cracking the eggs on the rice.  Heat for a while, then remove the 

  baking dish from the oven, crack the eggs on the rice, then bake again for a 

  while. You will get soft (runny) eggs.