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Tempura Fried Cheese

Tempura Fried Cheese

over Rice & Mixed Greens with Creamy Lemon Sauce

Don’t let its name fool you—grilling cheese is great on the grill, but it’s also fantastic fried! Here you’ll coat it in a garlicky tempura batter, then fry in a hot pan until crispy on the outside and magically melty on the inside. Once golden, the cheese is served over jasmine rice and mixed greens, then topped with a drizzle of creamy lemon sauce and a sprinkle of toasted sunflower seeds. Yep, this meal is guaranteed to serve up smiles. Say (fried) cheese!

Climate Superstar

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

2 unit


1 unit


1 unit


8 ounce

Grilling Cheese

(Contains Milk)

½ cup

Jasmine Rice

1.5 tablespoon

Sour Cream

(Contains Milk)

½ ounce

Sunflower Seeds

82 g

Tempura Batter

(Contains Eggs, Milk, Wheat)

1 teaspoon

Garlic Powder

2 ounce

Mixed Greens

Not included in your delivery

5 teaspoon

Olive Oil

1 teaspoon

Cooking Oil





Nutrition Values

/ per serving
Calories1110 kcal
Fat67 g
Saturated Fat26 g
Carbohydrate88 g
Sugar7 g
Dietary Fiber6 g
Protein32 g
Cholesterol105 mg
Sodium1460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Large Pan
Medium Bowl
Paper Towel



• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens; mince greens. Zest and quarter lemon. Dice tomato into 1-inch pieces. Slice grilling cheese into four pieces (eight pieces for 4 servings).

Cook Rice

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. • Stir in rice, 3⁄4 cup water (1 1⁄4 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Make Sauce

• In a small bowl, combine sour cream, minced scallion greens, 1 tsp olive oil (2 tsp for 4 servings), a squeeze of lemon juice, and lemon zest to taste; stir until smooth. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Taste and season with salt and pepper.

Toast Seeds & Toss Tomato

• Heat a drizzle of olive oil in a large, heavy-bottomed pan over medium heat. Add sunflower seeds and a pinch of salt and pepper; cook, stirring occasionally, until golden brown and toasted, 1-2 minutes. Turn off heat; transfer to a plate. Wipe out pan. • In a medium bowl, toss tomato with 1 TBSP olive oil (2 TBSP for 4 servings), a squeeze of lemon juice, and a pinch of sugar. Season with salt and pepper.

Mix Batter & Coat

• In a second medium bowl, whisk together tempura mix, garlic powder, 1⁄3 cup cold water (2⁄3 cup for 4 servings), and a pinch of salt and pepper. TIP: If batter is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. • Add grilling cheese to bowl with batter; toss to fully coat.

Fry Cheese

• Heat 1⁄3-inch layer of oil in pan used for sunflower seeds over medium heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add coated grilling cheese. Cook until golden brown, 2-3 minutes per side. TIP: Work in batches if necessary. • Using tongs, transfer to a paper-towel- lined plate or baking sheet.

Finish & Serve

• Add mixed greens to bowl with marinated tomato; toss to combine. Taste and season with salt and pepper. • Fluff rice with a fork. Divide rice and salad between bowls in separate sections. Top with grilling cheese. Drizzle with sauce and sprinkle with sunflower seeds. Serve with remaining lemon wedges on the side.

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