Persimmon Cheese Baked Rice
A playful Chinese dish where ripe tomatoes are hollowed out to create edible bowls, filled with savory fried rice and melted cheese, then baked until golden and bubbly. The name '柿柿如意' (shì shì rú yì) sounds similar to persimmon and symbolizes good wishes coming true.
Story
This creative baked rice dish transforms ordinary tomatoes into charming edible vessels. The sweet tomato shells contrast beautifully with the savory rice filling and gooey melted cheese on top. It's perfect for family dinners or when you want to impress guests with something both delicious and visually appealing.
Ingredients
Instructions
Prepare the tomato bowls
Cut the top quarter off each tomato. Use a small spoon to carefully scoop out the inside flesh, creating hollow bowls. Chop the reserved tomato flesh and set aside for the filling.
Stir-fry the filling
Heat oil in a wok or large skillet over medium-high heat. Add onion and carrot, stir-fry for 2 minutes until slightly softened. Add corn and ham, cook for another minute. Add the chopped tomato flesh and rice, breaking up any clumps. Season with salt, black pepper, and chicken powder if using. Stir-fry until everything is well combined and heated through, about 3-4 minutes.
Fill and top with cheese
Place the hollowed tomato bowls in a baking dish. Divide the fried rice mixture evenly between the two tomatoes, packing it gently inside. Sprinkle the shredded mozzarella cheese generously over the top of each filled tomato.
Bake until golden
Preheat oven to 400°F (200°C). Bake the stuffed tomatoes for 12-15 minutes until the cheese is melted, bubbly, and golden brown. Let cool slightly before serving.