Ria's Tiffin: Chicken Rice Box with Peas and Carrot

Ingredients

• 200 gLeftover Nepali chicken curry (with bone-in pieces)
• 1 cupCooked white rice (leftover)
• 0.25 cupFrozen peas
• 0.5 pieceCarrot
• 1 pinchSalt

Method

1. 1

   Dice the carrot into small cubes. Place the diced carrot and frozen peas in a small microwave-safe bowl with a splash of water and a pinch of salt, cover loosely, and microwave for 2–3 minutes until just tender. Drain and set aside.

2. 2

   Place the leftover chicken curry in a separate microwave-safe container and microwave for 1–2 minutes until heated through, stirring once to ensure even warming.

3. 3

   Microwave the leftover rice in a microwave-safe container for 1–2 minutes, adding a teaspoon of water and covering loosely so it steams back to fluffy.

4. 4

   Pack the lunchbox in sections: rice on one side, chicken curry alongside it, and the steamed peas and carrot in a corner. Seal the lunchbox tightly and wrap in a cloth or insulated bag to keep warm until lunchtime.