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In a bowl, mix together chicken mixture and shrimp until well combined. Season with salt and pepper.
Take about a tablespoon of filling and wrap in the wonton wrappers to form the siomai.
Steam for about 15 – 20 minutes.
In a wok over medium heat, saute onion, garlic, celery and carrots in oil for a few minutes until aromatic.
Move to the side and add egg to the middle of the wok. Scramble into fine curds then toss with the vegetables to distribute evenly.
Toss in the cooked rice, riced broccoli, and riced cauliflower. Season with salt and pepper. Add sitsaro, spinach, and soy sauce. Toss rice until dry.
Drizzle in calamansi for one final mix and adjust seasoning with salt and pepper if needed.
Assemble in a bento box with omelet and other lunchbox items
Ingredients
Directions
In a bowl, mix together chicken mixture and shrimp until well combined. Season with salt and pepper.
Take about a tablespoon of filling and wrap in the wonton wrappers to form the siomai.
Steam for about 15 – 20 minutes.
In a wok over medium heat, saute onion, garlic, celery and carrots in oil for a few minutes until aromatic.
Move to the side and add egg to the middle of the wok. Scramble into fine curds then toss with the vegetables to distribute evenly.
Toss in the cooked rice, riced broccoli, and riced cauliflower. Season with salt and pepper. Add sitsaro, spinach, and soy sauce. Toss rice until dry.
Drizzle in calamansi for one final mix and adjust seasoning with salt and pepper if needed.
Assemble in a bento box with omelet and other lunchbox items
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