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Karaage Rice Bowl

Using: Reuven Fully Cooked Karaage, Product Code 10610

 

 

 

 

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Serves:

Prep & Cook Time:

 

4

25 minutes

 

 
 

Ingredients

 

 

 

 

4 tsp (20 mL) canola oil

2 carrots, thinly sliced into half-moons 

1/2 lb (250 g) sliced mushrooms

2 zucchini, sliced into half-moons

2 cups (500 mL) bean sprouts

Pinch salt and freshly ground pepper

1 1/4 cups (300 mL) sushi rice, cooked according to package directions

12 oz (340 g) Reuven Fully Cooked Karaage, Product Code 10610, prepare according to package directions and kept warm

2 tsp (10 mL) toasted sesame seeds

 

Dressing:

1/3 cup (75 mL) rice wine vinegar

3 tbsp (45 mL) soy sauce

1 tbsp (15 mL) minced fresh gingerroot

1 tbsp (15 mL) sesame oil

2 tsp (10 mL) canola oil

1 1/2 tsp (7 mL) granulated sugar

 

 
 

Preparation Instructions

 

Dressing: Whisk together vinegar, soy sauce, ginger, sesame and canola oil, and sugar.

 

In wok or large skillet, heat canola oil over medium-high heat; sauté carrots, mushrooms and zucchini for 5 or 6 minutes or until vegetables are tender-crisp. Stir in bean sprouts, salt and pepper. Cook for about 2 minutes or until bean sprouts are tender-crisp; toss with dressing.

 

Divide rice among 4 bowls; top with sautéed vegetables and hot, prepared Karaage. Garnish with sesame seeds.

 

Tip: Serve with Asian-style hot sauce and garnish with green onions if desired.

 

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Asian Slaw with Karaage

Karaage and Noodle Stir-Fry

 
 

Nutrition Info.

 


1 serving

Calories: ........................... 740
Protein: ............................ 25 g
Fat: .................................... 36 g 
Carbohydrate: ................ 79 g
Fibre: .................................. 5 g
Sugar: ................................. 7 g
Cholesterol: ................. 50 mg
Sodium: .................... 1040 mg