Western style bacon and vegetable baked rice

1. Recipe for Cream White Sauce: Ingredients: 30g of unsalted butter, 30g of flour, 350ml of milk, 60ml of light cream, a little sugar, salt, and black pepper. For those without whipped cream, you can add 500ml of milk directly

2. Melt butter in a non stick pan and reduce the heat.

3. Add flour and mix into a batter,

4. Add milk in 2 portions and stir quickly until combined.

5. Add light cream and adjust the thickness,

6. Add a little salt, white sugar, and black pepper, and taste it well. There is a kind of sesame cream white sauce in the supermarket that tastes particularly good. During the cooking process, stir fried and crushed white sesame seeds and a little lemon juice are added. If you like it, you can give it a try.

7. The rice used for baking rice is best for overnight rice. The rice should be steamed harder and have distinct grains for better taste.

8. Thaw the cheese and set it aside.

9. Thaw bacon and chop it into small cubes.

10. Rub the carrots into shreds and chop them into small pieces.

11. Chop onions into small pieces.

12. Wash and chop the shiitake mushrooms. Dried mushrooms soaked in water have a better taste.

13. Add a little oil to a wok and stir fry bacon, onions, mushrooms, and carrots in sequence until cooked,

14. Add egg mixture and stir fry evenly. Sprinkle with an appropriate amount of salt.

15. Pour in rice and stir fry evenly, then turn off the heat. Add an appropriate amount of cream and white sauce and mix well.

16. Place it in a rice bowl and sprinkle the surface with crushed cheese (the amount of cheese depends on personal preference)

After preheating the oven, place the rice in the middle layer of the oven at 180 degrees Celsius for about 5 minutes, and the cheese will color.