Tomato chicken rice with egg and cheese

[02.03.2015]

Lunch: Tomato chicken rice with egg and cheese

Recipe:

Step 1 : cook in rice cooker -
1/2 cup presoaked basmathi rice
3 parts free range chicken
1 organic celery (chopped)
1 organic tomato
3 organic mushroom (diced)
1 fish maw (diced)
1/2 carrot (cut into chunk)

(1) Put rice and homemade rice milk (1:1) into rice cooker pot.

(2) Add in the rest of the ingredients and let it cook in normal mode.

(3) Once done, mix well and scope out. Let it cool at room temperature slightly.

Step 2 : bake in oven
3 stalks homegrown long beans (thinly cut)
2 free range eggs (beat in bowl separately)
1/2 cup shredded mozarella cheese

(1) Mix in long beans into the rice and scope into 2 ramekins equally.

(2) Pour beaten egg into both ramekins and top with mozarella cheese.

(3) Bake in preheated oven at 130c for 10-15 minutes.