4-Cheese Baked Rice

Brine the prawns, squid and crabstick with sugar and a pinch each of salt and white pepper.

Make the fried rice seasoning by mixing together chicken powder, sugar, water, and a pinch each of salt and white pepper.

In a wok on a medium-high heat, add the cooking oil and fry the cooked jasmine rice. Once the rice starts to get toasty, add the fried rice seasoning, bit by bit, while continuously stir-frying. Once all of it has been incorporated, add in the beaten egg and continue stir-frying until well mixed and dry.

Add in the Emborg Frozen Mixed Vegetables and stir-fry until the veggies are warmed through.

Transfer the rice into an ovenproof dish.

Fry the crabstick, prawns, and squid in separate batches in a little oil, just until the surface looks cooked. Each fry should take about 1 minute. Set the cooked seafood aside.

Warm the Emborg Cooking Cream in the microwave or heat it in a pot on the stovetop. Set it aside.

Make a bechamel sauce by melting the butter in a small pot over a medium heat. Once the butter is melted, add the plain flour and whisk to combine. Once combined, add your chicken stock, bit by bit, while continuing to whisk. Once everything is incorporated, add the warmed Emborg Cooking Cream and whisk to combine, then let it simmer for about 2–3 minutes until it no longer tastes raw. Season with salt and white pepper, then turn off the heat and add it to your seafood.

Pour over the fried rice and top with Emborg Monterey Jack and Emborg 3 Cheese Bake. Cook in the oven at 250°C for 5 minutes or just until the cheese is melty and browned.

Serve immediately or reheat in a steamer before serving.