Lunch box left-overs again – Japanese rice salad

japanese_rice_bento

Following on from the Chilli con Carne I had some left-over brown rice.

I rinsed it with cold water, drained it and put it in the fridge. It’s important to cool cooked rice immediately as it can be fertile ground for bacteria.

I mixed the rice with sliced spring onions, cooked (frozen) soya beans and petit pois, diced cucumber, and sesame seeds. To this mixture I added a dressing made from grated fresh ginger, chilli flakes, oil, soy sauce, vinegar and a drop of toasted sesame oil.

So this 750ml square ‘Lock & Lock‘  box contains Japanese Rice Salad, together with small tomatoes, beetroot, spring onions, carrot sticks and oil & vinegar dressing,

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