Morning prep time: 2 minutes. Yesterday we went out to watch San Francisco’s huge and wacky Bay to Breakers race, and I threw together a quick snack for Bug in case we weren’t able to eat at a reasonable time. In addition to the blueberries and cherries, we had leftover kimchi fried rice that I’d made the night before with refrigerated rice leftover from a previous dinner. The fried rice also has carrots, red bell peppers, bacon, kamaboko (fish cake), shallots, green onions, egg and Korean chogochujang sauce. I keep some of the flavorful chogochujang sauce on hand in the fridge to eat with grilled veggies, Korean-style sashimi, and to quickly flavor fried rice — it’s complex and has some sweet heat to it, but it won’t blow your head off.
4 Tb gochujang (Korean red pepper paste)
2 Tb vinegar
2 Tb sugar
1 Tb garlic juice
1 tsp ginger juice
1 tsp sesame seeds
Mix all ingredients together. This can be made gluten-free by using a brand of gochujang paste that uses rice flour instead of wheat flour.
Lunch in a Box is nominated for Best Food Blog in the Bloggerâ€™s Choice Awards. If youâ€™d like to cast your vote for speedy lunch packing, click here (you can vote for multiple blogs in the same category).
- Need for speed: A mommy’s lunch manifesto
- How to pack a bento lunch and use “gap fillers”
- Choosing the right size bento box
- Packed lunch food safety
- Biggieâ€™s list of top speed tips, tutorials and equipment reviews
May 21st, 2007 | Categories: bento, fish or seafood, for kids, glutenfree, lactose free, meat, recipe, rice | Print This Post | Email this post