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Shoyu Chicken Rice Bento

Dinner was very yummy last night and I got to peek at the recipe card my mother-in-law had out on the counter. It was such a simple recipe yet such a nice comfort food! Unfortunately my limited brain power has already forgotten the measurement of one ingredient so that recipe will need to wait until I’ve finally gotten around to building up adventuresinbentomaking.com with a recipe section.

While I was packing up lunch I got a little bored with the regular kind of arrangement, so I decided to save me some hassle of keeping the food all separate and just mush it all together like a toddler meal. I chopped up the chicken then squished it all together with the rice and corn then added some furikake and voila! Shoyu chicken rice. This morning I added some garnish to make it prettier.

070720-Shoyu-Chicken-Rice-Bento

In my botton layer I added some sliced kiwi and mango. I liked Nexa’s idea of storing food in the cover too, so I snuck some Honey Nut Cheerios into a baggie and tucked them under the lid.

Extreme close-up!

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Yesterday Mr. Pikko sent me a “kinda cool” link as he called it. I took the test, putting in what info I knew that was optional and filling in all the required stuff. The result?

Your healthy weight range is 99-121 lbs.

You are overweight.

You can suck my ass, Joanne Larsen. Anyway… this guilt tripped me into going back to the Core diet. I am 7 pounds away from being healthy and I think my WW vacation has gone on long enough. *sigh* Today’s lunch is 1 point because of the rice. YaY! This morning I also returned to my Core breakfast of eggs with sauteed bell peppers and onions. Usually I use egg beaters but today I actually read the container and it said to use it “within 7 days of opening”. The rest of my cartons were frozen, so I had to use regular eggs. Boy did I royally mess that up. I don’t know what it is about me, but I just cannot seem to cook eggs nicely. They always end up brown or black or crunchy.

Yes, I said crunchy.

Long story short, they came out black and gross but I ate it anyway. I remember once a couple years ago I cooked some scrambled eggs for my daughter at my grandma’s house and she looked into the pan while I wasn’t there and commented to my mother that I make “interesting eggs”. She is such a kind woman. I really need a “Frying Eggs for Dummies” book.

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  • MsKathy

    Yum – your rice looks so tasty. Could you share a recipe? Even a rough idea of how you make it would give me a good start. Thanks!

  • Nexa

    Gee…thanks:
    Healthy body weight range is: 108 to 132 pounds

    You are overweight

    haha, I weight 133 *cry*

  • Pikko

    I will share all the recipes I can once I get my site done. Not sure when that’ll be, but hopefully soon!

  • Anonymous

    in regards to your egg-frying abilities:
    turn your pan heat down lower and cook them longer rather than at a higher heat. this should solve most of the issues you describe here. good luck! =)