Super Cheesy BBQ Pork Char Siu & Pineapple Baked Rice Casserole
Char siu and egg fried tomato flavoured rice with sweet juicy pineapple, and topped with lots and lots of cheese.
Ingredients
- 2 tbsp vegetable oil
- ½ medium onion (chopped)
- 4 garlic cloves (minced)
- 2 large eggs (beaten)
- 2 bowls of cold leftover rice
- 250 g BBQ Pork Char Siu (chopped)
- 4 tbsp tomato paste
- 1 tbsp hot water
- 1 large tomato (wedges)
- 1 stalk green onion (chopped)
- 200 g pineapple (chopped)
- ½ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F.
- In a large wok/frying pan over medium-high heat, add in 1 tbsp of the oil. Once the oil has heated, stir fry the garlic and onion and cook until onion becomes translucent.
- Clear a space in the centre and add in the remaining vegetable oil. Pour in the eggs and stir until its 50% cooked. Add in the rice and stir fry it to make fried rice, and until the rice is no longer in clumps.
- Stir fry in the char siu and cook for a few minutes.
- Add in the tomato paste, hot water (helps to break apart the tomato paste), and tomato wedges. Stir fry everything together. Season with salt and pepper. Mix in the green onion. Scoop everything into a baking dish and add the pineapple inside the rice. Top with lots and lots of cheese! (You can also add cheese in between the rice).
- Bake for 10 minutes and then switch to the broil setting to the highest setting to achieve the golden brown colour on top. (Keep an eye on it so that it doesn’t burn!). Serve and enjoy!