Cheese Souffle Baked Rice for 6 paxs by Rontree

Cheese Souffle Baked Rice for 6 paxs by Rontree
Ingredients A (Fried Rice)
3 cups	Rice ( cook 3 cups of rice)
some	shredded ham and green pea
3 nos	egg yolks
1 Tbsp	minced garlic
some	seasoning (salt and pepper)
1) Heat the wok, pour in some oil.
2) Turn to medium heat, pour in garlic and stir fry till fragrant.
3) Throw in ham and cook for 30 sec.
4) Pour in egg yolks and stir fry, while the yolk still wet, pour in
the cooked rice and continue to stir fry till it coated to the rice.
5) Pour in green peas and seasoning.
6) Turn to high heat, stir fry till the rice is done and set aside.
Ingredients B (for bechamel sauce and souffle cream)
3 Tbsp	Salted Butter
3 Tbsp	Plain Flour
400ml	Milk or low fat milk
some	salt and pepper
1 Tbsp	Dijon mustard or Honey Mustard
2 cups	shredded Cheddar Cheese
3 nos	Egg Yolk
6 nos	Egg white
1) Prepare bechamel sauce.
2) In a pot with medium heat, put in the butter cook till melt.
3) Stir in the flour with a whisk and cook till it form a paste. The
paste is called a roux.
4) Pour in the milk and continue to whisk vigorously to make
sure it's free of lumps.
5) Add in salt, pepper and mustard. Continue to whisk for 5-10
minutes, slowly it will thicken to form a smooth velvety texture.
6) Take note that, it will thicken very fast once the mixture is
bubbling. If it is too thick, add a little more milk.
7) Turn Off fire.
8) Back to the fried rice. Scoop half of the bechamel sauce and
1 cup of shredded cheese to the fried rice. Fold the fried rice
till the sauce and cheese combined well in the rice.
9) Distribute the rice to 6 baking dishes till 80% full. Flatten the
top surface.
10) Preheat the oven at 180Dc.
11) Back to the other half of the bechamel sauce still in the pot.
Off from fire, while still there is heat inside. Stir in 3 egg yolks
one at a time. Pour in the left over 1 cup of cheese in it too and
stir till combined then set aside.
12) Use a electric mixer to whisk the egg white to stiff peak.
Start with low speed whisk to soft peak, add pinch of salt and
continue whisk in high speed to stiff peak.
13) fold in 1/3 of egg white meringue to cheese bechamel till it
fully combined.
14) fold the other 2/3 of egg white meringue gently to
incorporate air bubble in it.
15) Top the 6 fried rice dishes with mixture to form a dome shape.
16) Sent to bake in oven for 10 - 12mins till the souffle mixture
puff up and its surface browned.
17) Serve immediately…. Bon appetit!