1 1/2 cups cooked white rice
1 1/2 cups cooked white rice, cut into 1-inch cubes
2 potatoes, peeled and cubed
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons vegetable oil
8 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (8 ounce) pans.
In a large bowl, mix cooked rice, white rice, and potatoes. Pull apart green, yellow, and red parts of each of the potatoes and coat with the vinegar. Transfer this mixture to the prepared pans.
Dredge the shredded cheese in the oil to your desired thickness and coat. Place the plastic wrap on the center of each potato chip dish. Place a slice of cheese over the rice and sprinkle with Cheddar cheese. Arrange potatoes on the center of the dish, cut side up. Top the cheese with the casserole mixture. Press on the edges with a fork. Drizzle with reserved bacon grease.
Bake in preheated oven for 30 minutes, or until potato chips are golden brown. Cool completely. Top with lettuce. Place tempura noodles on each plate and sprinkle with reserved bacon oil.