Steps

1. In a freezer-safe container, place approximately 180-200g of cooked rice per serving and leave the lid slightly ajar to cool.
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2. Cut 1 stalk (80g) of scallions into 3cm pieces.
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3. Cut 1 piece (300g) of chicken thigh into bite-sized pieces.
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4. Peel and julienne 1 carrot (200g).
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5. In a bowl, whisk together 1 tsp potato starch, 1 tsp water, 1 tsp sugar, 1/4 tsp salt, and 1 tbsp mayonnaise.
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6. Crack 3 eggs into the whisked mixture and beat well.
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7. Heat oil in a frying pan over medium heat. Once warm, pour in the egg mixture.
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8. Stir and scramble with chopsticks until the moisture evaporates and the eggs become fluffy, creating scrambled eggs.
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9. Transfer the scrambled eggs to a bowl and let them cool.
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10. Add oil to the same frying pan over medium heat and stir-fry the julienned carrots.
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11. Once the carrots are tender and softened, add 2 tsp soy sauce, 2 tsp mirin (sweet rice wine), and 1 tsp sugar. Stir-fry until the liquid evaporates.
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12. Turn off the heat, add 1 tbsp toasted sesame seeds, and mix to complete the carrot kinpira.
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13. Remove the carrot kinpira and let it cool.
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14. Sprinkle a pinch of salt over the cut chicken thighs. Place them in a plastic bag with 1 tbsp potato starch and shake to coat the chicken evenly. (Key Tip!) Coating with potato starch makes the chicken tender, juicy, and less likely to become tough when frozen.
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15. Clean the frying pan, add oil, and heat over medium heat.
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16. Once the pan is hot, place the chicken thighs skin-side down and cook until browned.
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17. Flip the chicken pieces over.
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18. In the empty space of the frying pan, add the cut scallions, cover with a lid, and steam-grill over medium heat for 2 minutes.
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19. After steaming, wipe off any excess oil from the pan with a paper towel. (Key Tip!) Cooking the chicken and scallions at different times ensures both are thoroughly cooked, and the scallions get nicely browned for better flavor.
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20. Add 1 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), and 1/2 tsp sugar. Stir to coat the ingredients and cook until the sauce thickens.
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21. Once the sauce has reduced and coated everything, the grilled skewers are ready. Let them cool down.
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22. Arrange the cooled cooked rice, scrambled eggs, carrot kinpira, and grilled skewers in bento boxes.
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23. For added color, include chopped frozen green beans or other green vegetables.
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24. Cover with lids and freeze. Consume within 3 weeks for best quality.
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25. To eat, slightly offset the lid or cover with plastic wrap and microwave at 600W for 4.5 to 5 minutes.
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