• 6 tablespoons chicken stock (to 7)
  • 2 tablespoons heavy cream
  • 1 teaspoon corn flour (diluted with a little water)
  • 2 inches rice (bowls cooked rice, best if it's overnight rice kept)
  • carrots (sliced thinly)
  • honey baked ham (shredded, or any other ingredient you like)
  • 1 knob butter
  • 3 garlic cloves (minced)
  • grated cheddar
  • mozzarella
  • grated parmesan


  1. In a saucepan, bring chicken stock and heavy cream to a boil. Add corn starch liquid. Stir till the mixture thickens. Set aside.
  2. In a skillet or wok, melt some butter. Fry the garlic till fragrant. Add carrots and fry over a low flame till semi-cooked. Add ham. Add rice. Keep frying and tossing. Break up all lumps.
  3. Pour butter fried rice into a casserole dish. Pour chicken stock mixture over. Sprinkle with parmesan cheese.
  4. Top with grated cheddar and mozzarella. Add a generous layer!
  5. Bake in a pre-heated oven for 8 to 10mins, at 200 degrees celsius or until the cheese browns to a golden crust. This will happen very quickly, so keep your eyes on the dish. Serve piping hot.
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