Hi bento pals! Today's lunch is Korean-inspired: fried rice with diced radish kimchee, rainbow chard, baby brussels sprouts, orange peppers, buna shimeji mushrooms, carrots and scallions with baby tomato and watercress accents.
Sliced five-spice chicken also for lunch, along with a traditional Korean cookie in a pretty flower shape, blueberries and a blood orange slice. The fried rice has a special nutty, green flavor from a drizzle of Korean perilla oil:
An after lunch snack of Korean rice cakes, whose packaging inspired the colors in this bento...
Have a fun weekend!