Canadian-Style Bento Box
Serves
4
Prep Time
15 min
Cook Time
25 min
Print RecipeIngredients
- 6 eggs
- 1 lb (0.5 kg) sliced BBQ pork
- ¼ cup (60 mL) maple syrup
- 1 cup (250 mL) cooked sticky rice
- 1 cup (250 mL) seaweed salad (e.g. wakame or any alternative)
- Toasted sesame seeds
- Chili flakes
- Fresh coriander
Instructions
- Step 1
In a medium bowl, whisk eggs together until light and fluffy, approximately 3 minutes.
- Step 2
In a medium nonstick pan over low heat, pour a very thin layer of the egg mixture (just enough to coat the bottom of the pan). Cook through.
- Step 3
Fold or roll onto itself to create the first layers of the “omelette”.
- Step 4
Push to one side of the pan. Add another layer of the egg mixture; continue to fold/roll, incorporating the previously rolled portion, and building more layers.
- Step 5
Once all of the egg mixture is used, remove from the pan and set aside on a cutting board to cool while you build the rest of the dish.
- Step 6
In a small saucepan, reheat BBQ pork with a splash of water and maple syrup over low to medium heat. This should take 5 minutes.
- Step 7
On a plate or in a bento box, place sticky rice, slices of the omelette, and slices of the BBQ pork. Add seaweed salad.
- Step 8
Garnish with sesame seeds, chili, and coriander.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 664 |
| Fat | 29 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Carbohydrate | 55 g |
| Fibre | 3 g |
| Sugars | 25 g |
| Protein | 47 g |
| Sodium | 1295 mg |
