½ bowl of overnight white rice
3 to 4 prawns (peeled, leave the tail on)
2 tbsp sweet corn kernels
2 tbsp edamame beans (boiled/steamed)
2 tbsp sambal belacan (shrimp paste sambal)
1 tsp light soy sauce
2 tbsp cooking oil
2 cloves garlic (minced)
2 small shallot (sliced)
accompaniments & garnish:
2 lettuce leaves
2 cherry tomatoes
cucumber (approx. 4cm thick)
Add water to a pot that is enough to cover one inch above the egg.
Bring water to boil and keep it boiling for 30sec. Cover the pot with lid and continue to simmer for 5 min.
Remove from heat and immediately soak the egg in ice/cold water for 15min, or until it is cold enough for peelin
Heat oil in a deep pan or wok over medium-high heat. Add shallots, and garlic sauté till fragrant.
Add prawns, then vegetables (carrots, corns and edamame beans), stir and cook until crisp-tender.
Add the sambal paste, soy sauce and rice. Continue stirring to mix well and transfer the fried rice to a lunch box.
Cut 3D cucumber leaves. (see video reference)
Cut hard boiled egg into half.
Arrange prawns, egg, and cherry tomatoes in bento box. Best served while it is hot