First, add oil and rice to the pot and fry it. When the rice is roasted a little, add the butter, mix it and wait for the butter to melt. Add corn, carrots and peas to the boiled pot and mix all. Add salt and hot water, close the lid and cook it on open fire until the bubbles are up, then on low heat for a couple of minutes. Then, add a tea glass of water and 2 eggs to the oil that we have heated in our pan. Lastly, add the rice we prepared, salt and spices and continue mixing. After roasting, put it in the casserole, cover it with the Muratbey String cheese that we cut into slices and put it in the oven that we preheated. Cook for 10 minutes at 180 degrees. Bon Appetit.
*Thanks to ChangCheng restaurant (https://www.instagram.com/changcheng_tr/) for their support.