Asian Pizza Rice

Dashing out the door to the PTA or a dance party? For a fast and easy dinner, how do you feel about a Japanese-style cheese pizza topped with octopus and mayonnaise? I thought so.

I’ve modified Asian flavor profiles and pizza with The Ninja Baker’s Asian Pizza Rice. This is one of those meals you can whip up in mere minutes. Especially if you’ve already got cooked rice in the freezer. (Simply zap to life in the microwave with a soupçon of water.)



 


As the husband professes a preference for vegan-ish meals, I try to humor him. (And try to keep my mouth shut when he buys chicken at the Whole Foods hot bar!) So, I made my Asian Pizza Rice with soy cheese. (Of course real cheddar and mozzarella would be sublime.) 



 Portobello mushrooms provide tasty foundations for Asian Pizza Rice. 


For carnivores and non-meat-eaters alike, I’ve found the Portobello mushroom shells add a meaty texture. The mushrooms also provide a pleasant contrast to the soft rice, cheese and flavors.

Asian Pizza Rice

The Ninja Baker’s Asian Pizza Rice is kid-friendly. However, if you are an empty nester and prefer a bit of bite, by all means, pour in more soy sauce and double the garlic, ginger and onion measurements! A dash of sake wine works, too.

Ingredients: 
  • 7 Portobello mushrooms
  • 3 cups cooked rice (I used wild rice.)
  • 1/3 cup shelled and cooked edamame soy beans OR cooked sweet peas
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 scallion, chopped
  • ½ yellow pepper, chopped
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • ½  teaspoon lemon juice
  • 2 cups grated cheeses (Soy Station cheese is a good vegan option.)
Directions: 

Preheat oven to 325 degrees.

Remove the centers of the Portobello mushrooms. Gently clean the mushrooms with a paper towel. With a pastry brush, paint the insides and shells of the Portobellos with sesame oil. Place on a parchment lined jelly roll pan.

Toss the rice with all of the remaining ingredients except the cheese.

With a ice cream scooper, divide the rice mixture into the Portobello mushrooms. Cover with cheese. Bake at 325 for 10 to 12 minutes or until the cheese is melted.

Wishing you recipes that spice up your life with joy!

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

 

 

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Tags: 
#pizza
#vegan
#Asian