• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim and halve mushrooms (quarter any large mushrooms). Zest and quarter lime. • In a small bowl, combine mayonnaise, chili sauce, and a squeeze of lime juice to taste.

• In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a medium bowl, whisk together tempura mix, 1⁄3 cup cold water (2/3 cup for 4 servings), Fry Seasoning, and 1/2 tsp salt (1 tsp for 4). TIP: If needed, add more water 1 TBSP at a time until the mixture reaches a pancake-batter-like consistency. • Stir mushrooms into batter until fully coated.

• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast until browned and tender, 12-15 minutes.

• Meanwhile, heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. (TIP: You may need to work in batches.) Cook until golden brown, 3-4 minutes on the first side and 1-2 minutes on the second side. • Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.

• Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls and top with mushrooms and green beans. Drizzle with dynamite sauce and serve with any remaining lime wedges on the side.