Little Lunch Box #50 小饭盒

It's Friday again. Time flies. The kids have gone thru 6 swimming lessons. Another 6 more lessons and that will be end of the school swimming programme. I doubt the kids are looking forward to that.

Every Friday, when I'm in school to help out, I can see the kids' eager faces. They just couldn't wait to board the bus to get to the swimming venue and get wet.

Today, the boys were so rowdy that one of the teachers in charge 'punished' them by holding them back. That almost made one of the boys burst into tears. That's how much they wanted to play swim.

I didn't plan what to prepare for today's lunchbox the night before as the kids were giving me problems last night and I was too upset to want to think about it.

I only had half an hour to prepare the lunchbox this morning (including cooking the rice; and taking photos of them :P). I knew I didn't have time to think what to do, hence I prepared what comes in mind and this was something similar to what I have done before.

I sprinkled Furikake on the rice before I placed the crab stick on it to roll it. The rice roll was then place on sheet on egg crepe to roll before slicing. If you want the egg crepe to stick, you have to place the rice roll on the egg crepe when it's stick cooking. You can refer to this video for the instructions on how to do it.  The sides are cocktail chicken sausages and edamame.

{ Fried Rice in Egg Pocket } 蛋包饭

This is one of those days that mummy becomes lazy and doesn't wish to do much cooking. It will always be simple 'one pot' dinner. In this case, it's fried rice.

The kids seldom complain about fried rice because I always use their favourite ingredients to cook it. I cooked today's fried rice with french beans, crab-stick, tofu fish-cake and dried scallops. I seasoned it with fish sauce, salt and a little chicken powder. And of course with lots of roasted garlic.

The fried rice is served in an egg pocket. It is very easy to do it. Just cook an beaten egg in an oiled frying pan (to prevent it from sticking and not to fry it). Spread it as much as you can but not too thinly. Remove the egg crepe when it is cooked. You don't have to flip it to the other side during cooking.

Fit the egg crepe in a small bowl, eg. rice bowl. Make sure the egg crepe touches the bottom of the bowl. It is better to have egg crepe hanging out of the bowl. You will find out why as you read on. Next, scoop some fried rice into the bowl (where the egg crepe is) to the rim. Now, fold the excess egg crepe over the rice. It may not necessary cover all the rice, just some part of it. Place a plate over the bowl and flip it over. Remove the bowl and viola!

You may wish to decorate or write using tomato sauce or any other sauce on it or simply slice it like me before serving.