Hong Kong-Style Tomato Chicken Baked Rice by Aflouryspace

Ingredients

• 400g (14 oz) chicken breast, breaded and fried
• 400g (2 cup) cooked jasmine rice
• 2 large eggs, beaten
• 500g (1 lb) cherry tomatoes
• 100g (3.5 oz) cream cheese
• 200g (7 oz) tasty cheddar cheese, shredded
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp salt (adjust to taste)

Instructions

1. Prepare the fried rice by scrambling the eggs in a hot pan with oil, then tossing in the cooked rice until fragrant and light, about 3-4 minutes.
2. Sauté cherry tomatoes and garlic in a pan over medium heat until the tomatoes blister and release their juices, about 6-8 minutes.
3. Stir in the cream cheese until melted and incorporated into the tomato sauce, creating a creamy texture, about 2 minutes.
4. Preheat your oven to 200°C (400°F).
5. Assemble the dish by spreading the egg fried rice at the bottom of a baking dish, topping with crispy chicken cutlets, and pouring the creamy tomato sauce over the top.
6. Cover generously with shredded cheddar cheese.
7. Bake for 15-20 minutes until the cheese is melted and bubbling with a golden-brown crust.