This week, I'm aiming to make all of my bentos vegan or vegetarian. One reason is simply to have more vegan/vegetarian bento recipes up here! But the other more personal reasons are that, first of all, vegan/vegetarian meals often cost less than meat-centric meals, especially here in Switzerland where even the inexpensive cuts of meat and poultry are not so. The other is just for health; I often feel so much better when I've had a vegan bento.
This fried rice is a meal unto itself. There are some finely chopped vegetables as well as hijiki seaweed, and high quality protein in the form of brown rice and natto, those infamous sticky fermented soy beans. I have been hesitant about featuring natto-based recipes here or on Just Hungry, but I was pleasantly surprised to learn that quite a few people actually do like it. Natto is an excellent and easily digestible source of protein, and when it's cooked like this all of the gooey stickiness of it disappears. If you prefer though, you can substitute crumbled tempeh or even shelled edamame.