Hello! Today's bento was a quick affair for a busy day, featuring fried rice with veggies, chicken and kimchee (more on that in a moment) and a juicy sweet combo of blueberries and watermelon.
I made the fried rice with an assortment of vegetables, including asparagus, poblano pepper, shimeji mushrooms, golden yellow pepper, plus plenty of ginger (essential!) and diced garlic:
Green, willowy garlic chives and radish kimchee, along with diced chicken thigh were also added to the sizzling wok along with my pre-cooked rice. To give this fried rice an interesting flavor twist, I prepared some Japanese curry sauce (using Golden Curry brand) and poured this over the rice/veggies/chicken...yum! Korean chili oil added at the table.
The bento took about three minutes to compose--I think that qualifies as a "speed bento"! A little orange pepper heart adds more color and cheer, along with homemade butterfly pick.
Rainy wet day here, but full of the promise of winter-into-spring. A sweet dove is nesting near our front door--Jamison took this great pic of her:
Speaking of nests, our house goes officially on the market via our realtor this afternoon!