INGREDIENTS
- 3 tablespoons Vege Spaghetti Sauce
- Vege Fried Squid Ring
- Vege Fish Stick
- Vege Fried Shrimp
- VEGE Supreme Fried Prawn
- 1½ cups white rice
- ½ red bell pepper
- ½ yellow bell pepper
- A small bunch basil
- 1 lemon
- butter
- Vege Soup Seasoning
DIRECTIONS
- Wash and chop the peppers into cubes.
- Rinse the rice and soak in the suggested water ratio for about 20 minutes. (e.g., 1 cup of rice to 2 cups of water)
- Heat the oil in the deep fat fryer to 160℃. Fry the squid rings, fish sticks, shrimps, and prawns for 2-3 minutes, or until golden.
- Heat a cast iron pan (or a non-stick frying pan), and fry the peppers with butter until they're crisp-tender.
- Pour the rice into the pan and stir until completely blended.
- Reduce the heat to medium-low, then cover and cook for 20 minutes. (Adjust the temperature and time if needed.)
- Season with Vege Spaghetti Sauce and Vege Soup Seasoning when the rice is just tender.
- Stir in the butter and basil leaves, and plate up.
- Place the fried seafood and sliced lemon, if you like.