Chicken and Rice Slice

Serves 4.

Preparation time 15 minutes.
Cooking time about 25 minutes.

We used the 1 litre Thermoglass™ dish, Microsafe® lid, a mixing bowl and Decor trivet.

250 grams chicken sausages (about 3)
2 eggs
2 spring onions, finely chopped
1 small grated carrot
2 tablespoons sweet Thai chilli sauce
1 tablespoon light soy sauce
2 teaspoons brown sugar
1 tablespoon cornflour
1 cup cooked rice

Slit the sausages along the skin and discard skin. Put sausages into a bowl and mash a little to break them into pieces. Add eggs, spring onion and carrot and mix well (easiest with your hands). Season with chilli and soy and add brown sugar and cornflour. Add rice and mix again. Sausages are usually quite salted so you should not need to add any extra salt. Put all into the Thermoglass™ dish and cover with baking paper. Bake in a moderate oven for about 25 minutes. Rest hot Thermoglass™ dish on Decor trivet. Let rest for 5 minutes. Remove the paper and let cool. Cover securely with thesteam vent closed. Keeps well in the refrigerator for up to 48 hours.

To reheat

Click open steam vent on the Microsafe® lid and microwave on high until warmed through. Rest hot Thermoglass™ dish on Decor trivet.

Note: For a work lunch, spoon portion into a 540 ml Thermoglass™ dish and cover with Microsafe® lid for reheating in microwave. Before reheating, click open steam vent.