Twenty-five shrimp

Half an onion

A tomato

A potato

Pea100g

One or half carrot

200g mozzarella cheese

Pineapple100g

Half a green pepper

50g butter

Add black pepper properly.

Proper addition of salt

Half a cup of milk

Ketchup 30 grams

5 grams of corn starch

Sesame oil 5g

How to bake rice with pineapple and shrimp in summer?

From left to right, all the seasonings needed are corn starch, sesame oil, olive oil, Jin Lan soy sauce, mozzarella cheese crumbs, black pepper, salt, butter and tomato sauce.

Carrots and tomatoes are cut into small pieces. Slice the onion. Dice potatoes and put them in water to prevent discoloration.

Cut the pineapple into pieces and the green pepper into strips.

Add salt, black pepper, sesame oil and corn starch into shrimp and stir well.

Melt butter over medium heat and add chopped onions until they smell delicious.

Add the shrimps marinated before and stir well.

Add chopped potatoes, carrots and green beans in turn and stir well.

Brush a layer of olive oil on the bottom of the square baking pan to prevent rice from sticking to the pan. Spread the cooked rice evenly on the bottom of the baking tray.

Add half a cup of water and half a cup of milk until the water and milk overflow the ingredients. Cook the potatoes over medium heat until they are soft.

Sprinkle pineapple and green pepper evenly on the laid cheese layer. Finally, sprinkle a layer of cheese on the top layer and bake in the oven for 25 minutes.

Spread the cooked ingredients evenly on a baking tray filled with rice.

Bake it ~ serve it!