How to Use Rice Dish Leftovers; Baked Jollof Rice with Mushroom, Chicken, and Smoked Cheese

Leftovers are not everyone's favorite. Children run away from them, and some adults don't want to see them.

What if I told you there's a way to make your jollof rice leftover fun? People will beg you for more instead of frowning at your plate of leftovers.

Food brings out all kinds of happy emotions in people, and I bet this recipe will bring out lots of happy emotions at your dining table.

Warning, this dish is full of flavor. One can get addicted.

NOTE 

• One bowl of jollof rice refers to the quantity of jollof rice leftovers you have. 
• 1 large egg for every 300 grams of jollof rice leftovers.
• Use enough Parmigiano cheese to cover the rice.
• Examples of smoked cheese that can be used include Scamorza, smoked cheddar, Provola, etc.
• You can use chicken leftovers and as much as you want.
• If you do not digest garlic, simply remove the garlic's stem or soul before using it.
•  Either fresh dried or frozen porcini will work.

INGREDIENTS NEEDED FOR BAKED JOLLOF RICE

1 bowl of jollof rice leftovers 

1 large egg 

1 tablespoon of oil 

1 tablespoon of Parmigiano cheese 

1 smoked cheese

1 garlic clove

200 grams of chicken breast 

200 grams of porcini mushrooms.

Salt to taste

Black pepper

PROCEDURE FOR MAKING BAKED JOLLOF RICE

• Heat oil, add garlic, and stir-fry in a pot for 2 minutes. 
• Add chicken breast in thin slices. Once it starts to release liquid, let it cook for 4 extra minutes.
• Add some properly cleaned mushrooms. Stir and let cook till the liquid evaporates. (If you have chicken leftovers,  add mushrooms first. Once it starts to release liquid, add shredded chicken leftovers. Allow cooking till liquid evaporates.)
• Add salt to taste.
• In a bowl, add the jollof rice leftovers and eggs in the right quantity. Check the note for more explanation. Divide into two equal parts. 
• Place one part of Jollof Rice leftover in a baking pan or hardware, then flatten.
• Add all the chicken and mushrooms made in stages 2-3 and 4.
• Slice smoked cheese thinly. Place on the chicken and mushroom mix to make a good layer.
• Add the second batch of jollof rice leftovers. Make sure to cover the cheese with rice.
• Use a spoon or spatula to flatten the rice.
• Add Parmigiano cheese to cover the rice; this will help with some crunch.
• Place in the oven at 150°C; cook for 35 mins.
• Allow resting for 10 minutes before serving.

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