School Lunchbox
Rolled Egg & Chicken Sausage Veggie Bento for School Lunchbox
Prep
15 min
Cook
15 min
Servings
1
Level
Easy
A homemade-style rolled egg (tamagoyaki-inspired) bento combined with grated carrot and spinach, paired with grilled chicken sausage and decorated rice, making a beautiful and nutritionally balanced school lunch. It's bright in color, soft in texture, and has a savory-sweet flavor that kids love. Perfect for anyone who wants a practical lunchbox that's still healthy and visually appealing.
🧂 Ingredients
🍽️ Servings: 1
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 3 Chicken eggs
- 3 tbsp Carrot, finely grated
- 2 tbsp Spinach, finely chopped
- 2 tbsp Plain liquid milk
- 1/4 tsp Salt
- 1/2 tsp Granulated sugar
- 1/4 tsp Ground pepper
- 1 tsp Vegetable oil for greasing
- 2 pieces Chicken sausage
- 1 serving Warm white rice
- 1 sheet Nori (optional, for garnish)
- 3 slices Cucumber, thinly sliced for garnish
- 2 pieces Cherry tomatoes for garnish
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👩🍳 Instructions
- 1 Beat the eggs in a bowl, add the liquid milk, salt, sugar, and pepper. Stir until well combined.
- 2 Add the grated carrot and chopped spinach to the beaten egg mixture, and stir until evenly mixed.
- 3 Heat a flat non-stick pan over low heat, and lightly grease it with oil using a paper towel or brush.
- 4 Pour in a small amount of the egg mixture, spreading it thinly over the entire surface of the pan, and cook until the bottom is half-set.
- 5 Slowly roll the egg from one side using a spatula while tilting the pan slightly, then push the roll to the edge of the pan.
- 6 Pour a bit more egg mixture into the empty space in the pan, letting it flow under the previous roll, then roll it up again to join with the first roll. Repeat until all the egg mixture is used up.
- 7 Remove the egg roll, let it cool slightly, then cut it into several pieces with a sharp knife.
- 8 Slice the chicken sausage lengthwise, or cut it into octopus or bunny shapes, then grill or pan-fry briefly without additional oil until cooked and slightly opened up.
- 9 Arrange the white rice in the lunchbox, then place the sliced egg rolls and chicken sausage on top. Add nori garnish if desired, and complete with cucumber slices and cherry tomatoes.
- 10 Close the lunchbox only after the rice and side dishes have completely cooled, so it doesn't get soggy or spoil quickly.
💡 Tips
• Use a special non-stick tamagoyaki pan (square-shaped) for neater rolls, but a regular flat pan works fine too.
• Chop the vegetables as finely as possible so they're easy to roll and won't tear the egg layer.
• Chicken sausage can be swapped for shredded chicken or grilled fish balls for variety in the side dish.
• Make sure the rice and side dishes have cooled before closing the lunchbox, so it doesn't get condensation and stays fresh longer.
📊 Nutrition Facts / serving
320 kkal
Calories (kcal)
16 gg
Protein
14 gg
Fat
34 gg
Carbs
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