For the Rice Salad:

1. Prepare Success® White Rice as directed; let drain and set aside.
2. In a large bowl combine the chopped ginger, garlic, scallions, jalapeno, celery and cilantro.
3. In a small bowl combine the sesame oil, rice wine vinegar, sugar, salt and black pepper and stir.
4. Heat a large frying pan with a tablespoon of olive oil and add the chopped vegetables. Sauté for a minute.
5. Add the sesame oil mixture, lemon zest and juice and toss.
6. Remove from the heat, place in a bowl and serve.

For the Flounder and Cod Fry:

1. Set three shallow bowls one with the flour, one with the egg wash and finally one with the Panko.
2. Coat the fish first with the flour followed by the egg wash and finally dredged in the Panko.
3. Heat a heavy cast iron frying pan with about ¼ to ½ inch of oil.
4. Carefully place the fish in the frying pan. When one side is a beautiful golden carefully turn over and finish cooking on the other side. The flounder will cook faster than the cod fish since it is thinner.
5. The fish should be firm and flake when it is fully cooked.