I had some prawns in the freezer for a while and they needed to be used. So I defrosted them in the fridge overnight and used them in a stir fry the next morning for this bento lunch: prawns and mushrooms in teriyaki sauce on rice, kailan in oyster sauce and cherry tomatoes. This has been submitted to the Leftover Tuesdays event over at Project Foodie. 
I love making roast chicken (recipe and photos soon). Leftovers are great for packing bento and there's now a chicken carcass waiting to be made into a lovely soup. This bento held lemon and coriander cous cous, roast chicken, grilled asparagus and cherry tomatoes. 
Using up the last of the roast chicken: chicken and coriander rice, roast chicken, meat balls, asparagus and cherry tomatoes. 
To make the chicken and coriander rice (serves 2) just cook your normal amount of rice with the following:
Chicken stock (normal amount as with water)
1 clove of garlic, minced
1cm piece of ginger, minced
After the rice is cooked, stir in the following while the rice is hot:
2 stalks of spring onions, chopped
A handful of coriander, chopped
You can also add some soy sauce and a drizzle of sesame oil to taste.
Saturday, 5 April 2008
Stir fry and roast chicken bento
15 comments:
They have to be some of the most amazing packed lunches I have seen.
Mmmmmm you might have inspired me to go and buy a box so I can take one to college instead of eating not very nice chips.
Those are tasty looking bentos! I can't believe that I haven;t tried shrimp teriyaki yet. I will have to fix that.
That some lovely bentos as always!
I'm always fascinated by the number and types of bento you prepare. And they all looks so pretty :)
Kerry: Thanks! I pack lunches to save myself from having cafeteria sandwich everyday... and saving money too!
Kevin: Anything with prawns is a winner to me, heh.
Little Corner: Thanks!
Tigerfish: Posting them online keeps my motivation going too :)
Great lunch ideas! Being a student, this will be very easy convenient for me! I LOVE kailan with oyster sauce. MMMM.
Also, do you have the recipe for the meatballs?
The Sassy Chef: The meatballs are store bought, I'm afraid! It's from my freezer stash for putting food together in a hurry. Very useful, freezer stash... a lifesaver!
Wow...I've been building my collection of food blogs lately and I sure am glad I found yours! The bentos you've posted look so much better than the lunch I pack everyday...maybe I'll have to do something about that! :)
How long does it usually take to pack them?
Your bento is always so appetising and so well colour coordinated.
The prawns teriyaki looks really yummy. Good lighting on this lovely shot!
Dave: It varies from 5 minutes to 30 minutes. I think my average is 20 minutes. It doesn't usually take long because I tend to utilise leftovers from dinner or from the fridge.
Ling: Thanks! I do keep the range of colours in mind when I plan and pack the lunches so it's nice that you noticed :)
My Cooking Hut: The wonders of natural sunlight! (Which is very unreliable in English spring weather :p )
What fantastically tempting lunches - I really must take time to make my own lunch boxes as I am so sick of sandwiches eaten on the hoof. These beautiful examples have really inspired me, so thank you.
hi
one question,
don't you think its better to add the coriander and the spring onions at the end after the rice gets cooled down, as i feel when you add something when the rice is hot it tends to break .
Pls tell me if it is ok to add it at the end when cool
Antonia: Glad to hear that and thanks :)
Mahek: The herbs 'breaking' is precisely the point I think. Putting them in while the rice is hot and mixing bruises the herbs and releases their flavour and fragrance so that it infuses the rice. I guess if your intention is to have the herbs look pretty in or on the rice that wouldn't work! But it will taste good :)
What wonderful looking leftover transformations! Wish my lunches looked even half as good...
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