Gapao rice (frozen Gapao bento) | Marina Takewaki's recipe transcription

Add 2 cups of water (not listed) to the polished rice.
Add the glutinous barley, mix gently, add water (200cc) and cook normally.
Place the cooked rice in a storage container and remove from heat.

Divide the broccoli into florets.
Trim off the tough parts of the stems and cut into rounds.
Place broccoli and salt (not listed) in a heat-resistant container, mix well, cover with plastic wrap, and heat in a 500W microwave for 2 minutes.
After heating, absorb the moisture that comes out with kitchen paper to remove the rough heat.
Cut off the stone ends of the shimeji mushrooms.
Peel the bell pepper and cut into 1cm cubes.
Cut the onion into 1cm cubes.

Heat olive oil in a frying pan, add minced chicken breast and stir fry.
When it's about 70% cooked, add the onions and salt (not listed) and fry until the onions are translucent.
Add shimeji mushrooms and red paprika that have been loosened by hand, and stir-fry over high heat to evaporate the moisture.
Return to medium heat, add (A) and mix well, then increase heat to high again and stir-fry while letting the liquid evaporate.
Turn off the heat and remove the rough heat.

Once all the ingredients have cooled down, put 3 and broccoli on top of 1 and complete.