Vietnamese Rice Paper Pizza, Brown Rice, Corn, Coconut Water

Prep Time 15

Cook Time 20

Servings

Calories 678kcal

Prep all ingredients as instructed above.
Cook the rice according to the instructions on the package. Season with salt and pepper.
Season the chicken with salt and pepper. Heat half the oil in a skillet over medium heat. Saute the chicken until browned to an internal temperature of 165°F (74°C). Set aside. Then shred.
Heat the frozen corn in a saucepan over medium heat for 4–5 minutes, stirring occasionally, until warmed through. Set aside.
Heat a nonstick skillet over medium-low heat. Add the remaining oil. (make sure to have all pizza toppings next to you before starting, as the rice paper cooks very quickly).
Place 1 rice paper sheet into the skillet. Cook for about 20–30 seconds until it just begins to soften slightly but still holds its shape.
Quickly spread half of the beaten egg over the rice paper. Immediately add half of the cheese, scallions, and cooked chicken. Drizzle lightly with mayonnaise, sriracha, and soy sauce.
Cook for 2–3 minutes, rotating the pan occasionally for even crisping. Watch carefully — the rice paper can burn quickly once crisp. The pizza is ready when the edges are golden and crisp while the center remains slightly chewy.
Carefully slide the rice paper pizza onto a plate. Repeat with remaining portions.
Serve immediately with brown rice, corn, and coconut water.