For the rice pan, heat the soup and cook rice in it – should only infuse and not actually cook (about 20-30 minutes). Meanwhile, chop the spring onion. Fry the white of the onion in olive oil in a pan, then add the mince and fry it through. Then add the sliced mushrooms and the green of the spring onions and let them cook (turn off the heat) and season with ketchup (I used about 3 tablespoons).
When the rice is soft (add more water if necessary), stir in the minced mushroom mixture, stir in the cheese and season the rice pan with salt and pepper.
The rice pan goes well with green salad. Works also with normal cooked rice, then you just have to season more.