Soup & Salad Cold Appetizers Hot Appetizers Entrée Bento
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Teppanyaki Noodles Entrées Mains Sides
ENTRÉES MAINS FISH TACO.......................................... 8.9 BURRITO BOWL W CORN CHIPS (GF) battered fish, mixed salad, pickled with sushi rice, tomato salsa, cucumber, chilli, chipotle mayo grilled corn, lettuce, pickled red cabbage, Mexican spiced sauce PRAWN TACO..................................... 8.9 * pulled duck leg 18.9 battered prawns, pineapple salsa, * chargrilled chicken 18.9 wasabi mayo * pork & chorizo 20.9 * fried tofu 18.9 PORK BELLY TACO (GF available) 8.9 cos lettuce, tabasco mayo, chilli, CHICKEN KATSU........................ 21.9 korean BBQ sauce deep-fried panko breadcrumb chicken breast served with slaw SPICY CHICKEN TACO .................... 7.9 and sushi rice crumbed chicken, grilled corn, lettuce, gochujang mayo and BIG ISLAND PLATE.................... 18.9 sweet chicken sauce stir fried sliced meat with seasonal vegetables, rice. served on a hot ROASTED PUMPKIN TACO ....... 6.9 iron plate tomato salsa, pickled carrots and * pork belly daikon, spicy okonomi sauce, * lamb slices chilli, flour tortilla (GF available) * beef GYOZA ( available) ........................ 9.9 HAWAIIAN TROPICAL CURRY (GF) Japanese spicy pork dumpling paprika,coconut cream & served with seasoned vinegar sauce pineapple, sushi rice * vegetable 19.9 MR TAKOYAKI .................................. 12.9 * chicken 19.9 grilled puffed balls with seasoned * prawn & squid 25.9 batter, octopus meat, okonomi sauce, bonito flakes SALMON ABURI (GF available)..... 23.9 seared salmon, teriyaki glaze sushi BEACH BUM SQUID RINGS............ 13.9 rice, avocado, kewpie mayo, dusted squid rings served with salad, fresh chilli pineapple teriyaki sauce, mixed herbs, squid seasoning PINEAPPLE PORK RIBS (GF)....... 28.9 slow-cooked pork ribs with chilli JAPANESE COWBOY (GF) ............... 9.9 BBQ sauce, pineapple salsa, fried fried chicken thigh, with either hot onion, served with chips & spicy sauce or Japanese mayo SEAFOOD PLATTER................... -
ENTREES Tempura Appetizer: Delicately Battered and Lightly Fried Includes House Salad and Miso Soup
ko - to - bu - ki: Long, Happy Life 419.882.8711 kotobukitoledo.com SMALL PLATES ENTREES Tempura Appetizer: delicately battered and lightly fried Includes house salad and miso soup. Substitute brown rice or ● Shrimp and Vegetable - 9 fried rice on select entrees - $2. ● Vegetable (v) - 7 Gyoza: fried dumplings Chicken Teriyaki: charbroiled and served with our ● Pork and Vegetable - 5.5 homemade sauce, vegetable medley and rice. ● Vegetable (v) - 5.5 Lunch and dinner available. - 11, 15 Shumai: shrimp filled potstickers Chicken Karashiyaki (tangy mustard) - 11, 15 ● Regular - 6 Beef Teriyaki - 14, 16 ● Jumbo - 7 Salmon Teriyaki - 13, 18 Edamame (v) - 4 Tofu Teriyaki (v) - 11 (vegan with seasoned soy sauce) Gomae (v): blanched spinach, chilled and topped with a Tempura: delicately battered and lightly fried, served with savory sesame sauce - 6 white rice. Lunch and dinner available. Korokke (v): potato and vegetable croquette - 3.5 ● Shrimp and Vegetable - 14, 16 Tatsuda Age: our special recipe chicken nuggets - 6 ● Vegetable (v) - 11, 13 Calamari: Toledo’s best, lightly breaded - 10 Tonkatsu (Pork): panko-breaded and lightly fried, served Takoyaki: tender octopus fritters - 7.5 with vegetable medley and white rice - 11, 15 Soft Shell Crab: delicately fried - 11 Chicken Katsu - 11, 15 Agedashi Tofu: fried tofu cakes in a flavorful broth - 6.5 Curry Rice (v): curry sauce with vegetables over rice - 11 ● Chicken or Pork - 14 ● Beef or Shrimp - 15 SUSHI BAR SMALL PLATES Tonkatsu Curry Rice: curry sauce with vegetables over Sashimi Appetizer -
Washoku Guidebook(PDF : 3629KB)
和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences. -
What's in the Box? Directions – Please Also See the Video At
What’s in the Box? What do you need at home? 1, Korokke 1 x Oven tray 2. Kimchi Serving plates 3. Brown sauce 4. Mayo 5. Spring onion 6. Sesame oil Directions – Please also see the video at www.csons.uk/csonsathome/ 1. Preheat oven to 190c. 2. Place the korokke (1) on the oven tray and pop it in the oven for 10 to 15 minutes or until piping hot and crispy. 3. Whilst the korokke are heating up just relax have a sip of wine and get your plates ready. 4. Begin plating by piling the kimchi (2) to one side of the plate. 5. Place the korokke in a semi circle facing the kimchi on the other side of the plate. 6. Drizzle a line of the brown sauce (3) across the korokke followed by a line of the mayo (4) next to it. 7. Sprinkle the spring onions (5) all over the dish. 8. Finally drizzle the sesame oil (6) over the dish in a circular motion. Inspiration coming from Japan and Korea should give you a feast to remember and full of umami! A simple and tasty start to the menu with a CSONS twist. Watch out for the kimchi, it’s got a big garlicky kick waiting for you. You might not believe it, but they eat a lot of brown sauce in Japan although it’s normally called tonkatsu and is a little different. Allergy advice: GLUTEN (korokke), SOY (korokke, kimchi), MILK (korokke - not in vegan), EGG (korokke, mayo - not in vegan), SULPHITES (trace from vinegar in mayo, veganaise & brown sauce), MUSTARD (mayo, veganaise), SESAME (sesame oil). -
CATERING MENU for PRINTING V2 05232019
CATERING ACCESSORIES (Free for Order over $800)加热餐具 (Will be automatically included in the total order for best dining experience. Please let us know if you do not need it and we are happy to accommodate.) Chafer Set to Keep Your Food Warm $12 per set (Each set can hold 2 hot dishes) CATERING MENU READY TO ORDER? (Please let us know if your party准备好订餐了？ have any food allergies before placing your order) To place orders and price inquries, please email us : [email protected] Cancellation Policy: Requires 48 hours’ notice, otherwise a 50% cancellation fee will apply Delivery/Handling Fee: $30 (NYC) www.yasotangbao.com Our Website: FIRST ORDER 10% OFF 第一次订餐 PROTEINS YASO CATERING 主菜 Pick a Set, Order a La Carte, or Mix and Match (Minimum $125) A La Carte (Ideal for 10) Braised Beef Shank 红烧牛肉 Braised Pork Meatballs 红烧狮子头 Spicy Diced Chicken 辣鸡肉丁 THE BASIC Sweet and Sour Pork Ribs 基础套餐 糖醋小排 Braised Tofu (V) 红烧豆腐 Small 1 Protein, 1 Side, 1 Egg, 1 Rice Ideal for 10 Drunken Chicken (Cold Dish) 绍兴醉鸡 Medium 2 Proteins, 2 Sides, 2 Eggs, 2 Rice Ideal for 20 Large 3 Proteins, 3 Sides, 3 Eggs, 3 Rice Ideal for 30 SIDES 配菜 A La Carte (Ideal for 10) Garlic Cucumber Salad (V) THE CLASSIC (BEST VALUE) 蒜蓉黄瓜 经典套餐（最超值） Garden Vegetable (V) 时蔬 Soy Glazed Egg Small 1 Dumpling, 1 Protein, 1 Side, 1 Egg, 1 Rice Ideal for 10 卤蛋 Soy Garlic Fried Noodle (V) Medium 2 Dumplings, 2 Proteins, 2 Sides, 2 Eggs, 2 Rice Ideal for 20 蒜香炒面 Soy Garlic Fried Rice (V) Large 3 Dumplings, 3 Proteins, 3 Sides, 3 Eggs, 3 Rice Ideal for 30 蒜香炒饭 White Rice 白饭 DUMPLINGS DRINKS 点心 饮品 A La Carte (20 pieces, with exceptions) Bruce Cost Ginger Ale 生姜汽水 Assorted YEO'S Canned Asian Beverage Steamed Baos (3 choices of fillings: Pork, Curry Chicken, Vegetable) 各式杨协成罐装饮料 蒸包 （Soy Milk , Chrysanthemum Tea , Green Tea , 豆浆 菊花茶 绿茶 Pan Fried Baos (3 choices of fillings: Pork, Curry Chicken, Vegetable) Iced Lemon Tea , Lychee Tea ） 煎包 柠檬茶 荔枝茶 Sweet and Spicy Pork Dumpling Jiaozi FIJI Water 甜辣猪肉饺子 斐济矿泉水 S.Pellegrino Sparkling Water 圣培露气泡水 . -
A Bigger Zen Box to Play In
ZEN BOX IZAKAYA classics, with the addition of some noodle DISH 602 Washington Ave. S., Minneapolis and ramen dishes and even a curry, and 612.332.3936 a strong emphasis on their own version items $3.50-$12 of comfort food. There’s a selection of fried things (agemono) like dumplings, croquettes, and crispy popcorn chicken; Zen Box Izakaya’s bar food, a list of grilled things (yakimono) like like grilled Yaki Tofu, can salmon, short ribs, and tofu; and a bunch double as full meals of “izakaya classics” that don’t in either category. The menu standouts combine the best attributes of drinking food—spicy, salty, crunchy, and packed with e still being substantial enough to build a meal around. The Buta Kimchi tops this list. Thick, chewy, fatty slices of pork belly are sautéed and smothered with kimchi. As fermented cabbage goes, it’s on the mellow end of the spectrum, but still tangy and deep. Another pork belly dish, the Chashu Yaki, also sent chopsticks and - ing over the last bit. Rings of pork belly, almost devoid of fat, take a light hit of citrusy ponzu sauce, contrasting with a smoky charred note from the grill. And the went all the way down through the bed of grilled sweet onions, which got snatched up, too. Comfort food meets bar food—and fantastic things happen—in a plate of teba- saki. Tender, meaty chicken wings with a Pages decadently fatty layer of skin are coated in sea salt and just enough pepper. If a wing went to school to learn a little class, it might come out like these simple, subtle, and wings. -
Kungfu Izakaya Menu 2021 June
Izakaya Menu 259.- Salad Beef salad w. chili, lime, mango & ponzu sacue Sushi Hell’s Kitchen w. panko shrimp, avocado & homemade chili-mayo Tuna Roll w. spicy tuna, avocado & sesame Flame Grilled Salmon Nigiri w. unagi sauce, herbs Husomaki w. cucumber, avocado Main Bao Duck Confit w.spinat, homemade pickle, sesame & hoisin sauce Crispy Mix w.spicy chicken, spring roll, potato spinach korokke Dessert (optional) 45.- Homemade raspberry yuzu ice-cream w. ginger almond cake & pistachio nougat KUNG FU NØRREBRO SODA / MINERAL WATER 29,-(btl.) SUMMER MENU 2020 12. CLUB SODA 13. MINERAL WATER COCKTAIL 89,- / 249,- pitcher (1L.) LEMONADE 49,- / 139,- pitcher (1L.) 1. APEROL SPRITZ gl or pit aperol, prosecco, orange peel & rosemary 14. ELDERFLOWER LEMONADE gl or pit 15. PASSIONFURIT & LIME gl or pit 2. DARK & STORMY gl or pit 16. GINGER & LIME gl or pit dark rum, ginger brew, lime & angostura BEER 3. MOTHER OF PASSION gl or pit vodka, passionfruit, sake, cinnamon & ginger 17. KIRIN ON TAP 0,3L 45.- KIRIN ON TAP 0,5L 55.- 4. TOKYO TIDINGS gl 18. TSINGTAO IPA 45.- gin, raspberry, yuzu, elderflower & mint 19. SAPPORO 45.- 20. SAPPORO BLACK 65.- 5. PEEL OFF gl gin, Aperol, elderflower, licorice & flower WINE & SAKE 75,- /299,- bottle 6. SAKURA PARADISE gl gin, grapefruit, lime, maple syrup & shiso 21. Red Ventoux gl or botl 22. White Riesling Alsace gl or botl 7. OKINAWA ORANGE gl 23. Rosé Pinot Grigio gl or botl rum, aperol yuzu, maple syrup & orange peel 24. Bubbles Chevarlier Chardonny gl or botl 25. Home sake 75.- / 15cl 8. YUZU SOUR gl whiskey, yuzu, elderflower, angostura & zest COFFEE & TEA 35,- 9. -
SUSHI • WOK • GRILL • CEBICHERIA Sashimi & CEBICHE BENTO BOX
SUSHI• WOK• GRILL• CEBICHERIA FLAVORS AND INFLUENCES FROM ASIA AND SOUTH AMERICA BY CHEF GERONIMO LOPEZ BENTO BOX the bento has been used for centurIes to carry a delicious, nutricious & visually appealing meal - to eat here or on the go! PICKLE (should be eaten first, full of probiotics) APPETIZER (crunchy & full of flavor) OUR CHEF DAILY SELECTION FROM OUR FAVORITE SALAD (eat your greens!) CHIFA AND NIKKEI DISHES, ASK YOUR SERVER WHAT’S TODAY’S SELECTION, VEGETARIAN/VEGAN MAIN (chifa is all love, dig in!) OPTIONS ALWAYS AVAILABLE SUSHI (fresh & delicious) WOK & GRILL APPETIZERS PICADILLO EMPANADAS Beef, sweet plantain, queso fresco, rocoto aioli, avocado emulsion 12 POTSTICKERS Crispy pork and cabbage dumplings, black tea & sake broth, spicy mustard 12 CHIMICHURRI WINGS Anticuchero marinated, house chimichurri, crushed peanuts, capchi sauce 12 SANDWICH & SALAD GRILLED CHICKEN SANDWICH Huancaina sauce, salsa criolla, seasonal greens, queso fresco, side salad 14 BOTIKA BURGER 7oz beef patty, panela cheese, bacon jam, arugula, tomato, avocado emulsion, huacaina aioli 16 SPRING SALAD Pickled papaya, tomato, cucumber, botija olives, goat cheese, puffed quinoa, sherry-miso vinaigrette 9 (add grilled salmon +9) FROM THE WOK SWEET & SOUR BRUSSELS SPROUTS NOODLES Chili oil, yakisoba noodles, pickled peppers, herbs, peanuts 17 TERIYAKI PORK LOIN CHAUFA 8oz grilled pork loin, fried rice, seasonal wok vegetables, corn chalaca, fried egg 24 Sashimi & CEBICHE we believe IN SOURCING sustainable products that are CAUGHT OR RAISED IN AN ENVIRONMENTALLY -
Sake Red White Sparkling Cocktails Beer
COCKTAILS 16 OKOME MARTINI (HOT) Aged Sake, Rice Vodka, Umami Bitters, Olive 16 YUZU HOT TODDY (HOT) Shochu, Gin, Yuzu, Lemon 16 UMEVARDIER (HOT) Ume Plum, Bourbon, Aperitivo 16 AZUKI (HOT) Scotch, Sherry, Red Bean, Cream 16 BISCOTTI TODDY (HOT) Cognac, Mandorla, Coffee 15 HIGHBALL Suntory Whisky, Soda 16 SAKURA MARTINI Sake, Gin, Maraschino, Cherry Blossom 16 HOJI-CHA FASHIONED Rum, Mole Bitters, Roasted Green Tea 16 PLUM SAZERAC Bourbon, Slivovitz, Absinthe 16 FAR EAST SIDE Sake, Tequila, Shiso, Lemon, Elderflower, Yuzu Bitters 16 KOJI-SAN Shochu, Mezcal, Celery, Lime, Dashi 16 YUZU - SANSHO SOUR Gin, Yuzu, Lemon, Sansho Pepper SAKE 14/__ HAKKAISAN 八海山 (HOT) Honjozo 14/75 OZE NO YUKIDOKE 尾瀬の雪解け Junmai 14/75 RYUJIN 龍神 Ginjo SPARKLING 14/60 ADAMI - BOSCO DI GICA Veneto 17/95 TATENOKAWA 楯の川 Junmai Daiginjo RED 16/70 JOSEPH BURRIER - CHATEAU DE BEAUREGARD Gamay, Beaujolais 14/60 BODEGA CANTENA SAN CARLOS Cabernet Franc, Mendoza WHITE 14/60 DOMAINE REVERDY - DUCROUX Sancerre, Loire 14/60 MASSERIA LI VELI Verdeca, Puglia BEER 8 STILLWATER EXTRA DRY Sake Style Saison NON-ALCOHOLIC 8 TOKYO LEMONADE Yuzu, Shiso, Lemon JAPANESE WHISKY (2oz/1oz) 35/-- NIKKA - MIYAGIKYO Ripe Banana, Malt, Tobacco 35/-- NIKKA - TAKETSURU PURE MALT Flowers, White Pepper, Soft Peat 35/-- NIKKA - YOICHI Elegant Peat, Smoke, Ocean 30/-- NIKKA - WHISKY FROM THE BARREL Vanilla, Liquorice, Port 40/-- MARS - MALTAGE “COSMO” Pastry, Fresh Barley, Cigar 50/25 MARS - KOMAGATAKE 2019 DOUBLE CELLARS Pear, Red Fruit, Vanilla 50/25 MARS - KOMAGATAKE 2019 NON-CHILL FILTERED Marshmallow, -
The Flavor of Edo Spans the Globe -The Food of Edo Becomes a Food
The Flavor of Edo Spans the Globe The Food of Edo Becomes a Food of the World Zenjiro Watanabe Many readers were surprised by the article, "A Comparison of Mr. Watanabe was born in Tokyo in the Cultural Levels of Japan and Europe," presented in FOOD 1932 and graduated from Waseda University in 1956. In 1961, he received CULTURE No. 6. The widely held presumption that the average his Ph.D in commerce from the same lifestyle of the Edo era was dominated by harsh taxation, university and began working at the National Diet Library. Mr. Watanabe oppression by the ruling shogunate, and a general lack of worked at the National Diet Library as freedom was destroyed. The article in FOOD CULTURE No. 6 manager of the department that referred to critiques made by Europeans visiting Japan during researches the law as it applies to agriculture. He then worked as the Edo era, who described the country at that time in exactly manager of the department that opposite terms. These Europeans seem to have been highly researches foreign affairs, and finally he devoted himself to research at the Library. Mr. Watanabe retired in 1991 impressed by the advanced culture and society they found in and is now head of a history laboratory researching various aspects of Japan, placing Japan on a level equal with Europe. In this cities, farms and villages. edition we will discuss the food culture of the Edo era, focusing Mr. Watanabe’s major works include Toshi to Noson no Aida—Toshikinko Nogyo Shiron, 1983, Ronsosha; Kikigaki •Tokyo no Shokuji, edited 1987, primarily on the city of Edo itself. -
Brochure-World of Flavors.Pdf
SZECHWAN SHRIMP OVER COCONUT RICE Ingredients 4 Servings 12 Servings SAVORING Weights Measures Weights Measures Calrose or New Variety, uncooked medium grain rice 6 oz 1 cup 1 lb 2 oz 3 cups Water 3/4 cup 2 1/4 cups Coconut milk 3/4 cup 2 1/4 cups CALIFORNIA Butter 1 tbsp 3 tbsp TO MAKE SURE YOU RE Salt 1/2 tsp 1 1/2 tsp ’ Honey 1/3 cup 1 cup USING THE FINEST CALIFORNIA RICE… Soy sauce 3 tbsp 1/2 cup Chili garlic paste 3 tbsp 1/2 cup Shrimp, large and peeled 1 lb 3 lbs RICE LOOK FOR OUR CALIFORNIA PREMIUM RICE SEAL OR CHOOSE ONE OF THESE BRANDS THROUGH YOUR AREA SUPPLIER Vegetable oil 1 tbsp 3 tbsp Bell peppers, any color, matchstick strips 3 oz 1 cup 9 oz 3 cups Carrots, matchstick strips 3 1/2 oz 1 cup 10 1/2 oz 3 cups Snow peas, strips 2 3/4 oz 1 cup 8 3/4 oz 3 cups SWEET &SAVORY PILAF Sliced green onions 1/4 cup 3/4 cup DIRECTIONS: Ingredients 4 Servings 12 Servings TM Weights Measures Weights Measures 1. To prepare rice, combine rice, water, coconut milk, butter and salt in a large pot. Bring to a boil; reduce heat and simmer, covered, Butter 1 oz 2 tbsp 3 oz 6 tbsp for 20 minutes. Remove from heat and let stand for 10 minutes. Calrose uncooked medium grain rice 7 oz 1 cup 1 lb 5 oz 3 cups 2. To prepare shrimp, whisk together honey, soy sauce and chili TM Shallots, sliced 2 oz 2 medium 6 oz 6 medium garlic paste in a large bowl. -
Special Menu
Special Menu THE TAJ MAHAL PALACE, MUMBAI 3rd to 7th April, 2021 DELIVERY GUIDELINES WITHIN 8KM CONTACTLESS ONLINE PAYMENT RADIUS DELIVERY VIA UPI SUSTAINABLE SAFETY & PACKAGING HYGIENE ASSURED TO PLACE YOUR ORDER, PLEASE CALL: 1800 266 7646 Timings: 12:00 PM to 3:00 PM and 7:00 PM to 11:00 PM Easter Soire Kids Bento INR 1400 + Taxes (Serves 2) SET 1: EUROPEAN VEGETARIAN SPINACH & CORN PUFF MARGHERITA PIZZA GREEN PEA MASH POTATO WEDGES WAFERS (ORIGINAL PACK) OREO COOKIES (ORIGINAL PACK) SET 2: EUROPEAN NON-VEGETARIAN CHICKEN LEEK & ONION PUFF CHICKEN SAUSAGES & BELLPEPPER PIZZA GREEN PEA MASH POTATO WEDGES WAFERS (ORIGINAL PACK) OREO COOKIES (ORIGINAL PACK) ASIAN Asian Vegetarian INR 2500 + Taxes (Serves 2) DIMSUM MUSHROOM AND CHEESE Lactose, gluten CRYSTAL VEG DUMPLING Sesame, gluten APPETIZER ASPARAGUS, LOTUS ROOT SICHUAN CHILI Sulfites MAIN COURSE SNOWPEAS, BROCCOLI, PEPPERS, SHIITAKE, BAMBOO SHOOT, MUSTARD SAUCE Sulfites, mustard DRY COOKED HARICOT BEANS Soy, sesame SILKEN TOFU, WHOLE GARLIC Sesame, soy, sulfites WOK TOSSED BURNT GARLIC VEG RICE THREE FLAVOUR VEGETABLE NOODLE Sesame, sulphites, gluten, soy DESSERTS CHILLED MANGO PUDDING Lactose DATE PANCAKES Sesame Asian Non - Vegetarian INR 2500 + Taxes (Serves 2) DIMSUM CHICKEN JIAOZI Soy, sesame, gluten JOHN DORY SUIMAI Fish, gluten, sesame APPETIZER SICHUAN THREE PEPPER CHICKEN Egg, sesame, sulphites, soy MAIN COURSE BAY PRAWNS CHILI OYSTER Crustacean, molluscs, sulphites, soy, egg SHREDDED CHICKEN, RED AND GREEN PEPPERS Egg DRY COOKED HARICOT BEANS Soy, sesame EGG FRIED RICE Egg