CRISPY TEMPURA WITH EASY JAPANESE FRIED RICE


Ingredients:

1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS SHRIMP TEMPURA, cooked according to package directions

Japanese Fried Rice

3 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1 (30 g) pc onion, chopped
6 cloves garlic, minced
1 (80 g) pc carrot, chopped
1 stalk celery, chopped
5 cups cooked rice
2 pc MAGNOLIA BROWN EGGS
2 tbsp light soy sauce or regular soy sauce
1 tbsp vinegar mix with 1/2 tbsp sugar
1/4 tsp iodized fine salt
1/4 tsp pepper
1 sheet nori, chopped (for garnish)

Procedure:

  1. Heat butter and oil in a non stick pan or wok.  Sauté onion and garlic, then add carrot and celery.  Cook until carrot is tender. 
  2. Add rice and mix well. Make a well in the center and add egg.  Let cook until almost set and then scramble.  Mix with rice mixture. 
  3. Season with soy sauce, vinegar with sugar, salt and pepper. Mix well. Garnish Japanese rice with nori. Serve Japanese with shrimp tempura. 

Makes 5 servings.

(Yield: 5 cups rice)

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