Fried rice and chicken bento

Fried rice and chicken bento

I’ve been having some issues with this blog, I know what you’re thinking..already? I suck when it comes to computers, I really shouldn’t, considering I’m supposed to be of the advanced technology generation, but anything other than the basics, I just get confused….anyway, only a week in and I decided, that really I didn’t like the theme I had chosen, too dark, so I changed it for something lighter and fresher, which I loved….but then it wouldn’t allow me to do a photo post, so I changed it back. But it wasn’t anything to do with the theme, it’s some issue I’m having with the website, it’s telling me I don’t have the authority, so confused is my poor little technology wary brain. haha. So I’m trying it this way, goodness knows how it’s going to turn out.

Enough rambling, on to the bento! Is there anything as wonderfully simplistic and utterly delicious as fried rice?? It wasn’t until reading other blogs that I realised, I hadn’t had any in absolutely ages, well with leftover rice in the fridge and a ton of spare veg that needed using up, it was time to remedy that! Boy oh boy, it was easy and delicious! This particular one is made with the mixed rice I used for the onigiri, mushrooms, cauliflower, peas, aubergine/eggplant, courgette/zucchini (sp?- this was a globe type, have you ever seen one of these?? I’m easily excited, and I found this little round version so much cuter than a normal courgette.) and onion. The other tier contains a little chicken seasoned with a lazy all purpose spice thingy, which i regret because it’s rather flavourless, and sauteed in olive oil, lettuce baran and half a clementine and a sliced strawberry. A nice lunch to look forward to at work today.

I also made a different batch of fried rice earlier this week, with a pork mince mix, containing cloud ear mushrooms and green/spring onions, that I’d frozen for later use. That was also delicious and I still have mix frozen, so no doubt that’ll make a bento appearance at some point.

Have you guys checked out the 10 finalists for the Bento&Co competition?? Truly amazing! I hope one day I will be able to create bento as beautiful as those!! It was awesome to see all the entries again, and so much fun to take part this year too! Have you voted yet? Voting closes on the 16th July!! Don’t forget 🙂

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Happy Eggs Bento

Happy Eggs Bento

I submitted this bento for Bento&Co’s 4th annual bento competition! Exciting. I’ve never entered a bento competition before, but I always love to check out the entries, and I’m really excited to see the entries for this year. So this bento includes; First tier- Two onigiri (as per the criteria), made with a mix of Thai black glutinous rice (although really the rice comes out this beautiful purple colour, it’s usually a lot darker, but the mix lightened it.), white sushi rice and long grain brown rice. I filled the larger onigiri at the back with a honey soy salmon mix, delicious! The other one is plain. I baked the rest of the salmon in olive oil, and seasoned with a little sea salt and black pepper. Stuffed into all the little gaps are some fresh raw peas, on my food picks, griddled British asparagus (our asparagus season is incredibly short here, especially this year, so I eat as much of it whilst I can), boiled green beans and corn, which I had never sliced before…I got the idea from Happy Little Bento, as she often has corn slices (you can find her blog in my blog roll.) Second tier- Boiled cauliflower and broccoli, hardboiled “Happy Eggs” with YAY spelled out across them, my first time carving something into an egg, again I got the idea from Happy Little Bento. This was undoubtedly the hardest part and took patience, not as good as I was hoping for, but I’m sure I’ll improve with practice. Couple of slices of a white flesh nectarine- anyone else think that they’re yummier than their yellow fleshed counterparts?? A clementine segment, sliced British strawberries( again a very short lived season here, but they’re so succulent and much naturally sweeter than strawberries from hotter parts of the world.) Galia melon pieces and a slice of a very juicy dark ruby plum. Yum! I ate alot of the scraps for this bento, so I feel a bit greedy now. The rest I set aside for use in later meals. I don’t have work today, so this will be my lunch at home. Nice and filling. Why don’t you enter the competition too!? There’s still time. Check out their website for all the details. http://www.bentoandco.com- submission must be done by July the 9th 8am Japan time. Good luck everyone!!