All about Lunch Boxes with Love


This recipe is super easy and so tasty…we have it quite a bit and there is always leftovers for the lunchbox the next day.


80ml veg oil

4 eggs, beaten

2 bacon rashers, chopped

600g green prawns

2 cloves garlic

1 tbs grated giner

450g day old cooked jasmine rice (3/4 cup (150g) uncooked)

2 tbs chinese rice wine or dry sherry

2 tbs oyster sauce

Thinly sliced red chilli and spring onions sliced on an angle, to serve


Heat 2 tbs oil in pan over med heat.  Add the eggs and using a spatula, scramble for 1 min or until cooked through.  Remove the eggs and set aside.


Add remaining 2tbs oil to pan.  Add bacon and stirfry for 4-5mins until starting to crisp then add the prawns, garlic and ginger and stirfry for 30 sec.  Add rice and stirfry, breaking the egg up as you do for 1 min or until heated through.  Pile into a serving bowl and garnish with the chilli and spring onions – YUM!!!

St Patrick’s Day is this Saturday and i am sure there will be lot of green flying around and Guinness being drunk!

We will be at Miss C’s best friends birthday party so we celebrated early with a cute little rainbow wrap dinner on the weekend.

Super simple, super tasty and every single last bit was eaten……Makes this Mumma very happy indeed.


Have a fabulous week everyone…i am stepping outside my comfort zone this week….will blog about that when i am on the other side!



2 punnets strawberries

3 tablespoons white sugar

2 tablespoons water



Combine all the ingredients in a saucepan and bring  the mix to the boil. Once it is boiling and the sugar has dissolved into the liquid , turn off the heat  and transfer the mixture to a blender.

Blend until  it is very smooth, and then pass through a mesh strainer to remove the seeds. (The straining step is not necessary, but the sauce is more enjoyable when you are not picking seeds out of your teeth)

Pour into our sillicone molds and pop into the freezer…..

Perfect for the lunchbox on top of your yoghurt, waffles, ice cream, milkshakes…


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