We've become a little obsessed with these little rice and egg thingies, which I blogged about here. They are just so darn easy to make, are portable, can be eaten hot or cold, and are infinitely variable, as well has being highly satiating, being so full of wholesome goodness.
I made another round of the kimchi ones, just because we liked them so much, with the addition of lentils to the rice to add some extra protein oomph. I also made a fall garden version with roasted eggdrop squash and rainbow chard from our garden. I really need to freeze a whole mess of these in different varieties.
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