Steps

1. In a freezer-safe container, place an estimated 180-200g of cooked rice per serving. Place the lid at an angle to allow the rice to cool.
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2. In a bowl, combine 2 tsp potato starch, 2 tsp water, 2 tsp sugar, 2 tbsp mayonnaise, 1/2 tsp salt, and 6 eggs. Whisk until well combined. This is the secret! To make two egg rolls, divide the mixture in half into separate bowls. This ensures even cooking and easier handling.
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3. Peel and julienne 1 carrot (200g).
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4. Cut 2 bell peppers in half lengthwise, remove stems, seeds, and pith, then julienne.
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5. Trim the base of 1/2 bunch (100g) shimeji mushrooms and separate into small clusters.
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6. Heat oil in a frying pan over medium heat. Add the shimeji mushrooms and bell peppers and stir-fry until softened.
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7. Once cooked, add 1 tsp Mirin (Sweet Rice Wine), 1 tsp Soy Sauce, and 1/2 tsp Sugar. Stir-fry until the liquid has evaporated.
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8. Once the sweet and savory shimeji mushroom and bell pepper stir-fry is done, remove from the pan and let cool.
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9. Clean the frying pan, add oil, and heat over medium heat. Add the julienned carrots and stir-fry.
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10. Once cooked and softened, add 2 tsp Mirin (Sweet Rice Wine), 2 tsp Soy Sauce, and 1 tsp Sugar. Stir-fry until the liquid has evaporated.
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11. Once the liquid has evaporated, turn off the heat and mix in 1 tbsp toasted sesame seeds.
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12. Once the carrot kinpira is complete, remove from the pan and let cool.
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13. Clean the frying pan, add 100g ground pork, and break it up while stir-frying.
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14. Once cooked, add 1 tsp Soy Sauce and stir-fry to combine.
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15. Add half of the cooked ground pork to one of the bowls of whisked egg mixture. Add 30g chopped green onions and mix well.
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16. Heat oil in an egg roll pan over medium heat. Pour in half of the first bowl of whisked egg mixture (which is 1/4 of the total) and spread it evenly.
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17. As the egg sets, roll it up from the far side and move the rolled egg to the far side of the pan.
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18. Re-oil the pan and pour in half of the remaining egg mixture. Once cooked, roll it up.
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19. Re-oil the pan again and pour in the rest of the egg mixture, cooking and rolling as before.
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20. Transfer the finished egg roll to a plate and let it cool.
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21. Make the second egg roll using the remaining half of the whisked egg mixture in the same way.
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22. In the container with the cooled rice, place the carrot kinpira and the shimeji mushroom and bell pepper stir-fry on the left half.
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23. Cut each cooled egg roll into 10 equal pieces and place them on top of the rice on the right half.
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24. Close the lid and freeze. Consume within 3 weeks.
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25. To reheat, leave the lid slightly ajar or cover with plastic wrap and microwave at 600W for about 4.5 minutes. This is the secret! Adding a binder to the egg mixture ensures it stays fluffy and delicious even after reheating.
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