After a late shift at work I arrived home at 8pm on Tuesday. My father had prepared supper but we still had a few details of my parents’ trip to finalise and at 10:15pm we waved them off on their big Scandinavian adventure. I went straight to bed with my daughter.
This morning the little one spent most of the time sleeping rather than feeding from me in her usual ‘standby mode’ giving me a bit of extra time - just enough to have a glorious bath.
My husband had prepared some white rice the night before in the rice cooker.
Stir fried rice bento with douban jiang
marinaded cucumber pieces, finely sliced raw cabbage and kimchi
Time taken 20 minutes
I had half an aubergine, a courgette, two fat spring onions, a small green pepper, garlic and some preboiled potato pieces left over from Tuesday’s supper.
Apart from the potatoes, I cut the vegetables up, threw them in a hot wok with a little canola/rapeseed oil (the pepper pieces first so that they would cook thoroughly), and once the vegetables had started to brown I added some finely chopped douban jiang (a generous tablespoon) and the potato pieces. Once stirred through I added about two cups of cooked white rice and mixed the ingredients together. Once mixed, I shifted the rice aside, added a couple of tablespoons of bottled concentrated dashi (you could use the powdered stuff or any other powdered stock or buillon), added a drained can of tuna, mixed again and then stirred through a tablespoon of tomato ketchup for the sweetness.
Once cooled a little I made up a bento tier with this rice.
The cucumber I sliced thinly, salted, left for 5 minutes then rinsed and squished it dry. Then I added it to a marinade made of lime juice, fish sauce garlic and a spoonful of sweet chilli sauce and left it for 15 minutes. I finely sliced a couple of leaves of green cabbage.
To make up a second bento tier I placed the shredded cabbage inside and topped this with the marinaded cucumber and added some packet kimchi on the side.