Bento Box with Rice, Chicken, and Vegetables

1. 1 Short-grain ricepack 800 g ≈ $2.14 70 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 150 g
3. 3 Soy sauce 15 ml
4. 4 Honey 10 g
5. 5 Carrots≈ $1.50 per kg 60 g
6. 6 Cucumbers≈ $3.67 per kg 70 g
7. 7 Cherry tomatoespack 250 g ≈ $2.50 60 g
8. 8 Eggspack 10 pcs ≈ $1.93 1 pcs
9. 9 Broccoli (frozen)pack 400 g ≈ $1.80 80 g
10. 10 Sunflower oil 8 ml
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook round rice in salted water for 18–20 minutes until tender.

2. Cut chicken² into small bite-sized pieces.

3. Mix soy sauce with honey, then toss with the chicken².

4. Pan-fry the chicken² in half the oil for 6–7 minutes until cooked and sticky.

5. Whisk an egg with a pinch of salt, then cook into a thin omelet in the remaining oil for 2–3 minutes, then slice into strips.

6. Blanch broccoli⁹ for 3–4 minutes until tender-crisp.

7. Halve the carrot⁵, cucumber⁶, and cherry⁷ tomatoes, then arrange everything into the bento compartments.