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Recipe details are AI-generated from the video and may contain errors — for reference only.
Butter inside the oven-safe dishes and start preheat the oven to 425 degrees Fahrenheit or 215 degrees Celsius. Move the oven rack to the top.
Watch out
Coat the baking dish evenly with butter to prevent the rice and sauce from sticking.
Keep fingers curled inward when using the chef's knife to chop ingredients to avoid cutting yourself.
Chop 0.5 piece of onion, slice 5 pieces of mushrooms, and cut 100g of shrimp into bite-sized pieces.
Watch out
Cut the shrimp into consistent bite-sized pieces so they cook evenly, otherwise some parts will overcook.
Hot butter may splatter when adding shrimp, so place them in gently from the side of the pan.
Heat the frying pan at medium heat and melt 15g of butter. Add 100g of shrimp and cook for 1 minute until butter is melted and bubbling, and the shrimp starts to turn pink.
local_fire_departmentmedium heat, 1 minuteWatch out
Do not let the butter burn before adding the shrimp, otherwise it will give a bitter taste to the dish.
Add 0.5 piece of chopped onion and 5 pieces of sliced mushroom to the pan. Cook for 1 minute until onions and mushrooms are mixed with the shrimp and begin to soften slightly.
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Stir continuously so the mushrooms absorb the butter evenly without sticking to the pan.
Add 200g of cooked rice to the pan and stir-fry for a couple of minutes until rice is fully integrated with the shrimp, onions, and mushrooms.
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Break up any clumps of rice thoroughly so it mixes evenly with the other ingredients, otherwise some bites will be dry.
Season with 2g of salt and 1g of pepper, and stir until seasonings are evenly distributed throughout the fried rice mixture.
local_fire_departmentmedium heatWatch out
Sprinkle the salt and pepper evenly across the pan so pockets of salt do not form in a single bite.
Make room in the frying pan and add 30g of ketchup. Cook for 30 seconds to cook the ketchup down a bit, then mix rice and ketchup, and fry together for 1 to 2 minutes until ketchup is cooked down and evenly coats the rice to a uniform red color.
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Cook the ketchup in the cleared space first to reduce its acidity, otherwise the raw ketchup taste will dominate the dish.
Melt 10g of butter in a skillet over low heat, add 20g of flour, and cook well, stirring constantly until butter is melted, flour is added, and it forms a smooth, pasty roux.
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Keep the heat low and stir constantly, otherwise the flour will burn and turn bitter.
Add 200ml of milk and whisk constantly until the sauce thickens and becomes smooth.
local_fire_departmentlow heatWatch out
Whisk vigorously when pouring milk to prevent lumps from forming in the white sauce, otherwise the texture will be grainy.
Season with 1g of salt and 0.5g of pepper. Whisk well to mix all together and remove from the heat.
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Remove from heat immediately once seasoned and mixed to prevent the sauce from boiling over or burning.
Divide the rice into individual baking dishes that we buttered earlier, and pour the sauce to cover the rice.
Watch out
Cover the rice completely with the white sauce so the rice doesn't dry out during baking.
Use oven mitts when handling the baking dish in and out of the hot oven to prevent severe burns.
Sprinkle 50g of shredded mozzarella cheese over the sauce. Bake in the oven for 7 to 8 minutes until cheese is sprinkled evenly over the top, and the surface is melted and browned.
local_fire_department425°F (215°C), 7 to 8 minutesWatch out
Watch closely during the last minutes of baking so the cheese browns nicely without burning, otherwise it will taste bitter.
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