Bento no. 8: Leftovers bento with garlic chive blossom fried rice


Bento contents:

  • Fried rice with ham, lentils and garlic chive blossoms (400cal, more or less depending on the fattiness of the ham)
  • Broccoli stem, celery, walnut, apple and carrot salad with lemon dressing (60 cal)

Total calories (approx): 460 cal (how calories are calculated)

Time needed: 15-20 minutes

Type: Japanese, leftovers yay

A regular bento maker relies heavily on leftovers. But there is no reason why they have to look boring or sad, or scream ‘ich bin ein Leftover!’ at you from your bento box. This bento is made almost entirely of leftover bits; the rice is left over from dinner so I didn’t have to draw from my frozen rice stash), the ham and lentils were from a soup a couple of days ago (the lentils were Puy lentils so they stayed nice and firm in the soup) , and the broccoli stems are, naturally, left over after the florets were used up. Once they are peeled, they are perfectly edible, and add a nice crunch to any dish.

Garlic chive blossoms add flavor and color to the fried rice. If you can’t get a hold of these (they are available at Chinese grocery stores) use garlic chives, regular chives, or green onion instead. I’ve kept the oil in the fried rice to a minimum - see the steps for how to do this. Lentils add a nice crunch and added fiber. You can easily make this vegetarian by using a veggie protein instead of the ham. Here’s a closeup of the rice showing the pretty flowers. I love things like this that take no extra effort, yet make a dish immediately more attractive.


This bento is quite quick to make since there are only two items. The main work involved is the chopping up, so if you can do that part the night before all the better.


Per person.

For the fried rice:

  • 1 cup brown or white rice
  • 1/4 cup cooked lentils, well drained
  • 1/2 cup finely chopped cooked ham or other cooked meat (how about turkey?)
  • 1 small piece of fresh ginger, peeled and finely chopped
  • Handful of garlic chive blossoms, or about 1/2 cup chopped garlic chives, chives, or green onion (or a mix)
  • 1/2 Tbs. sesame oil
  • 1 Tbs. soy sauce
  • Salt and pepper

For the salad:

  • About 1/2 cup broccoli stems, peeled and cut into pieces
  • About 1/2 cup carrots, peeled and cut into pieces
  • About 1/4 cup celery, cut into pieces
  • 1/2 small apple, not peeled, cored and cut into pieces
  • 1 Tbs. lemon juice
  • 1 tsp. grainy mustard
  • 1 tsp. honey
  • 2 walnut halves, finely chopped


  • 1 large nonstick frying pan or sauté pan
  • 1 bowl
  • 1 small saucepan
  • electric water kettle


  • Fill and switch on the kettle.
  • Peel and cut up the broccoli stems and carrot. Add to saucepan with boiling water and a pinch of salt.
  • Chop up the celery and apple. Toss with the lemon juice, mustard, salt and honey.
  • Chop up the ginger and ham.
  • Heat up the frying pan. Add the ginger and ham to the frying pan with a little boiling water. Sauté until the ginger is softened and the water is about gone. Add the sesame oil and the chive blossoms; sauté until the blossoms turn a bit limp. Add the rice and stir-fry, keeping a high heat, until the rice grains are turning a bit crispy. Add the lentils. Season with the soy sauce and salt and pepper (if needed - the lentils will add some peppery flavor and the ham may be salty enough, so taste first), tossing well. Take off the heat.
  • In the meantime, drain the carrot and broccoli stems. Refresh the hot vegetables and cool them down a bit under cold running water. Add them vegetables to the bowl with the apple and celery. Toss well. (The heat will make the uncooked veg a bit limp and amalgamate it nicely). Taste for seasoning and adjust if necessary.
  • Put the rice in the bento container. Let cool a few minutes.
  • Put the salad in the bento container. Sprinkle on top with the walnuts.

This is how the Guy’s bento looks. It has 1 1/2 cups worth of rice in it, and more salad. I think it’s about 700 calories in total. He said it was very filling.



As you can see, most of the work is for the chopping. Do this the night before if you can, while you’re making dinner.

The salad can be made the night before or even further in advance. (It is in fact a variation of the 5-a-day honey lemon pickles, which keeps for several days in the fridge.) The fried rice will taste much better though if you make it in the morning.


Tips for lower-fat fried rice

Normal fried rice is loaded with oil, which helps to separate the rice grains. Instead of glugging in the oil, use a very hot good non-stick pan or well seasoned wok to stir-fry, sauté everything before you add the rice using boiling water to cook through raw vegetables, and add oil sparingly, mainly for flavor. Here I only use about 1 tablespoon for 2 1/2 cups of rice (1 cup for me, 1 1/2 cups for the Guy). Not bad!

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Yum, fried rice.

I love fried rice! My current favorite way to spice it up is to add curry powder. I never thought of using garlic chives instead of green onion, but maybe I’ll give it a try. Usually, I make it based on color. A little bit of red/orange (carrots), some yellow (egg or curry powder), and green (green onion, long beans, string beans, edamame, etc.).

Fried Rice

My favorite fried rice--which I eat several times a week-- involves two cups of leftover long-grain rice (at least 24 hrs old) and a large frying pan. I pour in about a tablespoon of oil, then add a slosh of soy sauce. When it is very hot I add the rice. Then raw sausage is added (crumbled up) and chopped broccoli or whtever other veggies I like. I stir-fry this for at least five minutes or until all pink is gone from the sausage. Very filling and a little of the fatty protein goes a long way. You probably will have to add more oil while cooking so this is not in the low-fat category as yours is.

For more food fun please see "Annie's New York Eats" at

Love the bentos...

Hey, I just wanted to let you know that right around when you started Just Bento, I started making them…and I’m having a ton of fun. I use them for the same things you do—healthy lunches that make everyone in the office jealous, on a daily basis. I’ve been exploring the Asian foods products at every store I go to (I’ve used rice noodles a lot and just found sesame seeds!) and tofu fit into my doctor’s recommendation for lean proteins. But, honestly, the thing I love about bentos is the zen-factor: it makes me excited about eating and I always spend time in the morning really thinking about what I’m putting into my body. It’s very calming. I feel like I spoil myself everyday. So keep up the awesome site!


It’s always great to hear that the site is helping someone! I totally agree about the zen-factor of planning and making bento!

Love justbento

Hi Maki,

Jill from Kobe here. I love your new site. I have been making things from it for the last two weeks. Keep it up!

I almost fell out of my chair at the ich bin ein leftover line. That was too funny. If I ever have a blog, I now know the name.

Also, thanks for giving the much misunderstood and much thrown away broccoli stems their due. Sometimes I make kinpira broccoli stems with them.

Finally, dont know if you have mentioned this yet, but another reason to bento: its good on the wallet. I save so much money from bringing my lunch and from using leftovers.

Thanks again and look forward to more great things!

Hi Jill. Yes I should indeed

Hi Jill. Yes I should indeed mention the cost saving factor a bit more.

ich bin ein leftover would be a great blog name :)

obento # 8

Wow, leftovers never looked so good. Thanks.

My blog entry about your Justbento page.

Thanks again. Good stuff!


Thanks for the link Fredo! :)

Just Hungry

Hi M, Happy new year! I tried to go on your Just Hungry site but the links won’t come up. Help I am in need of a Just Hungry fix!

Ciao, O

back now

back now…sorry about that…the site is getting a lot of traffic these days which is making it go a bit wonky sometimes :/

Thanks M

I will check it out.

Ciao, O

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