Hong Kong Style Creamy Mushroom Bacon Baked Rice

Name: Hong Kong Style Creamy Mushroom Bacon Baked Rice
Total time: 1 h
Ingredients: 6 slices bacon chopped; 1 onion finely diced; 2 cup mixed mushrooms shimeji, cremini, shiitake, roughly chopped; ½ tsp black pepper adjust to taste; 1.5 cups heavy cream or milk; ½ tsp dashi powder optional; 1 tbsp soy sauce; 2 cups cold cooked rice; 1 cup shredded cheese mozzarella, cheddar, or your choice

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Total: 60

Servings: 2

Hong Kong Style Creamy Mushroom Bacon Baked Rice

Ingredients

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6 slices bacon chopped1 onion finely diced2 cup mixed mushrooms shimeji, cremini, shiitake, roughly chopped½ tsp black pepper adjust to taste1.5 cups heavy cream or milk½ tsp dashi powder optional1 tbsp soy sauce2 cups cold cooked rice1 cup shredded cheese mozzarella, cheddar, or your choice

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Instructions

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Step 1

Pan-Fry Bacon: Heat a pan over medium heat. Add the chopped bacon and cook until crispy, releasing its fat.

Step 2

Sauté Onion: Add the diced onion to the pan and sauté for 2-3 minutes until softened.

Step 3

Cook Mushrooms: Stir in the mixed mushrooms, ensuring they absorb the bacon fat. Season with black pepper and sauté for another 2-3 minutes for an extra umami boost.

Step 4

Make the Sauce: Pour in the heavy cream, then season with dashi powder (if using) and a bit more black pepper. Stir in soy sauce for depth of flavor. Simmer for 1-2 minutes.

Step 5

Add Cold Cooked Rice: Stir in the cold cooked rice, breaking up any clumps. Let it absorb all the creamy flavors.

Step 6

Transfer & Broil: Transfer the mixture to an oven-safe container. Sprinkle shredded cheese on top and broil for 3-5 minutes until golden brown and bubbly.

Step 7

Serve & Enjoy: Let it cool slightly before serving. Enjoy your creamy, cheesy, umami-packed dish!