Black Pepper Chicken Cheese Baked Rice
芝士焗饭（烤箱版） · cantonese cuisine
The author shares this as their first published recipe, a simple family dish made for a cheese-loving child using whatever was in the fridge. Tips: the chicken can be marinated ahead and kept in the refrigerator to speed up a weeknight dinner; the chicken can be swapped for beef or other proteins, and the black pepper sauce can be replaced with Orleans-style or salt-and-pepper seasonings; other vegetables like onion or bell peppers work too. The rice should not be too wet and the vegetables well drained, or the cheese will turn watery and won't pull into strings. Ovens vary, so watch the bake — preheat to 180°C (350°F) for 10 minutes and bake until the cheese on top is golden brown.
Colm ByrneIrish guy in Boston who makes a mean stew and a questionable attempt at pho. Weekend baker, weekday pasta-and-frozen-peas guy. Honest recipes only.Nutrition & allergens
Contains:MilkSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
jing mi fan粳米饭
6.35 oz
carrot胡萝卜
0.5 piece
as needed
1.0 piece
broccoli西兰花
as needed
as needed
as needed
salt盐
to taste
mozzarella cheese马苏里拉芝士
as needed
as needed
black pepper黑胡椒粉
to taste
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Day-old rice pan-frying ↗
Toss chilled rice over high heat so every grain fries separately.
Steps
Dice the chicken breast into roughly 1.5 cm cubes — they don't need to be perfect. Rinse, drain well, and marinate with black pepper sauce for at least 2 hours. Use extra sauce for a stronger flavor, and refrigerate in hot weather.
✅ Done when: The chicken has marinated at least 2 hours and is evenly coated in sauce.
While the chicken marinates, prep the toppings: rinse the corn kernels and drain; dice the carrot, reserving a bit cut into small round slices for garnish; dice the sausage, likewise reserving a few round slices; blanch the broccoli in water, then drain.
✅ Done when: All vegetables and sausage are cut and drained, with broccoli blanched.
Heat a little oil in a pan, add the marinated chicken, and stir-fry until just cooked through — the surface turns white. Don't overcook; remove and set aside.
✅ Done when: The chicken pieces are white on the surface and no longer raw.
Add a little more oil to the pan. Once hot, stir-fry the diced sausage, carrot, and corn for about 30 seconds. Add the rice (cold rice works best) and toss until the grains are separate and distinct. Splash in a small amount of light soy sauce — not too much or it becomes soy-fried rice. If you like it saltier, add a little salt. Stir in most of the cooked chicken, mix well, and transfer everything to a baking dish.
✅ Done when: The rice grains are loose and distinct and everything is evenly combined.
- 5
Step 5
Press the rice down lightly, then arrange the reserved sausage slices, carrot slices, broccoli, and remaining chicken on top as garnish. Cover the whole surface generously with mozzarella and sprinkle a little ground black pepper over it.
✅ Done when: The top is fully covered with an even layer of cheese.
- 6
Step 615 min
Medium heat
Place the baking dish on the middle rack of a preheated oven at 175–180°C (about 350°F), top and bottom heat, for 15 minutes.
✅ Done when: The cheese on top has melted and turned golden brown.