School Lunchbox
Onigiri with Shredded Chicken & Rolled Egg (Onigiri Ayam Suwir & Telur Gulung), a Practical Healthy School Lunch for Kids
Prep
20 min
Cook
25 min
Servings
2
Level
Easy
This school lunch box combines Japanese-style rice balls (onigiri) with the local flavors of soy-sauce seasoned shredded chicken and sweet-savory rolled egg (tamagoyaki-style). It's easy to pack, won't leave a lingering smell on little hands, and still tastes great even when it's cooled down by snack time. It's also perfect for kids who are picky about veggies, since you can sneak in some grated carrot and chopped green beans right into the rice.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 3 rice scoops Soft, warm white rice
- 150 grams Boneless chicken breast fillet
- 2 Eggs
- 1/4 piece Carrot, finely grated
- 3 stalks Green beans, finely chopped
- 2 cloves Garlic, chopped
- 3 Shallots, chopped
- 2 tbsp Sweet soy sauce (kecap manis)
- 1 tbsp Oyster sauce
- 1 tsp Granulated sugar
- 1/2 tsp Salt
- 1/4 tsp Ground pepper
- 3 tbsp Cooking oil
- 3 sheets Nori (dried seaweed sheets), cut into strips
- 1 tsp Toasted white sesame seeds (optional)
- 100 ml Water
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👩🍳 Instructions
- 1 Boil the chicken breast with a little water and salt until cooked through, about 15 minutes. Remove, drain, then shred finely using a fork or your hands.
- 2 Heat 2 tbsp of cooking oil, and sauté the chopped garlic and shallots until fragrant and softened.
- 3 Add the shredded chicken and stir well. Add the sweet soy sauce, oyster sauce, sugar, salt, and pepper. Pour in the water, then cook over low heat, stirring occasionally, until the seasoning is absorbed and the liquid has thickened. Remove from heat and set aside to cool slightly.
- 4 For the rolled egg, beat the eggs with a little salt. Heat the remaining oil in a flat non-stick pan over low heat, pour in a thin layer of egg, and roll it gently from one side, just like making tamagoyaki. Repeat until all the egg is used up, then slice into pieces as desired.
- 5 Mix the warm rice with the grated carrot and chopped green beans, stirring well so the vegetables are evenly distributed throughout the rice.
- 6 Wet both palms with a little water so the rice doesn't stick. Take a handful of rice, make a small well in the center, fill it with 1 tsp of the shredded chicken, then close it up and shape it into a triangle or ball, pressing gently to compact it.
- 7 Wrap a strip of nori around the bottom of each onigiri to make it easier to hold and add a savory flavor. Sprinkle a little sesame seed on top.
- 8 Arrange the onigiri and rolled egg pieces in a lunch box, letting them cool for a moment with the lid open before sealing it tightly, to prevent moisture buildup and spoilage.
💡 Tips
• Use rice that's just slightly warm (not hot) so it's easy to shape without burning your hands.
• If you're making the lunch box well in advance, store the nori separately and wrap it on just before eating so it stays crisp.
• You can swap the chicken for shredded tuna or beef floss (abon) for a flavor variation that kids still love.
• For kids who don't like seeing vegetables, chop the carrot and green beans as finely as possible so they blend seamlessly into the rice.
📊 Nutrition Facts / serving
420 kkal
Calories (kcal)
22 gg
Protein
14 gg
Fat
50 gg
Carbs
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