Steps

1. In a freezer-safe heatproof container, place approximately 180g of cooked rice per serving. Leave the lid slightly ajar until the rice has cooled down.
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2. Trim the roots of the bok choy and finely chop it into 1-2cm pieces.
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3. Place the chopped bok choy in a bowl, separating the stems from the leaves as they have different cooking times.
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4. Finely chop the 400g of thinly sliced pork into 1cm pieces.
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5. Place the chopped pork in a bowl. Add 2 tbsp Cooking Sake (Rice Wine), salt (to taste), pepper (to taste), and 3 tbsp Potato Starch. Mix well by kneading. Chill in the refrigerator until ready to use. (Key Tip!) Marinating with sake and potato starch will make even inexpensive pork cuts tender and moist.
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6. In a separate bowl, combine 4 tbsp water, 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Oyster Sauce, 1.5 tbsp Soy Sauce, 2 tsp Sugar, 1 tsp Grated Garlic, and 1 tsp Grated Ginger.
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7. In another bowl, dissolve 1 tsp Potato Starch, 1 tsp water, 1 tsp Sugar, 1/4 tsp Salt, and 1 tbsp Mayonnaise.
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8. Crack 3 eggs into the seasoned mixture and mix well.
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9. Heat oil in a frying pan over medium heat. Whisk the egg mixture again and pour it into the pan. Stir and break up the eggs with chopsticks as they cook to create scrambled eggs.
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10. Cook until the eggs are crumbly and all moisture has evaporated. Transfer to a bowl and let cool. (Key Tip!) Adding a binder helps keep the scrambled eggs moist and soft even after freezing.
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11. In the same frying pan, add the bok choy stems and 2 tsp Sesame Oil and stir-fry.
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12. Once the stems have softened, add the bok choy leaves and 1/4 tsp Salt. Stir-fry until the moisture evaporates.
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13. Once the moisture has fully evaporated, transfer to a bowl and let cool.
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14. Clean the frying pan, add oil, and heat over medium heat. Add the pre-marinated pork and stir-fry, breaking it apart.
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15. Once the pork is cooked through and has changed color, pour the combined sauce mixture into the pan.
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16. Increase heat to medium-high and cook until the sauce thickens and coats the pork. (Key Tip!) Reducing the sauce creates a glaze that evenly coats the pork.
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17. Once the mixture has thickened and the ingredients are well combined, add Five Spice Powder to taste and mix. (Key Tip!) Five Spice Powder gives an authentic braised pork rice flavor.
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18. After mixing in the Five Spice Powder, the braised pork mixture is complete. Let it cool.
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19. Once the rice, scrambled eggs, seasoned bok choy, and braised pork mixture have cooled, arrange the scrambled eggs and seasoned bok choy on one half of the rice.
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20. Place the braised pork mixture on the other half.
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21. Garnish with shredded chili and toasted sesame seeds if desired. It's ready!
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22. When storing, seal with a lid and freeze. Consume within 3 weeks.
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23. To reheat, microwave for approximately 4 to 4.5 minutes, or until heated through.
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