Fried Rice Bentos

Today was our second attempt at making bento lunches. All in all I am pretty pleased with the results. I don't have anything to report yet as to what shape they were in when the girls sat down to eat them, but I will note anything we have to change next time. I do know they have requested extra chopsticks so that their friends can share- even a little less than picture perfect was a novel and fun thing to them around here.
Devon's bento has chicken fried rice* with a little piggy filled with soy sauce, mixed fruit including strawberries, blueberries, grapes and a honeydew flower, imitation crab on a flamingo skewer, 3 chocolate filled biscuits and a mini Hershey's bar (my little sweethound will be so happy) cream cheese and jelly pinwheels and grape tomato and cucumber star skewers. I used sushi grass for dividers, hopefully that will keep the flavors from mingling and nothing will jump where it's not supposed to.
Casey's bento had shrimp fried rice* (she tasted it, the salad shrimp are much tastier this way) with soy sauce in a couple of little fish containers, strawberries, blueberries, grapes and honeydew flowers (she doesn't care for chocolate or sweets in general near as much as Devon does so she got extra fruit at her request), baby carrot and cucumber stars and fake crab skewers.
Oh, with the fake crab- I bought the chunks thinking that they were just little squares- next time I will buy the sticks and cut them myself as they were semi- shredded and not so pretty I think as I can make them. The girls will like them, though, and they appreciate that I will take some extra time to make them something special.

Fried Rice

  • 2 Eggs (can use 4 egg whites or equivalent of egg substitute)
  • Nonstick cooking spray
  • Butter
  • Carrots, shredded
  • Snow peas, julienned
  • 2 cups Cooked rice, leftover cold rice works best
  • Soy sauce (reduced sodium or wheat/gluten free is fine)
  • Handful Salad shrimp, frozen (defrost if eating immediately)
  • Cooked chicken, diced
Cooking Directions
  1. Scramble eggs in a frying pan with a little spray of nonstick oil and break up really well.
  2. Remove.
  3. Saute veg in butter until crisp-tender (use whatever you have)
  4. Stir in about 2 cups of rice and then add the eggs back.
  5. Add just enough soy sauce (can use reduced sodium or wheat free).
  6. Add protein if using, we separated this into two batches since Dev can't eat shellfish.
This can be eaten at room temperature and my kids don't mind it, so it will work well for them as they don't have access to a microwave.

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