弁当（三色そぼろ弁当）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

Remove the tips from the komatsuna, wash the roots, and cut into 1 cm wide pieces.

Heat sesame oil (for komatsuna) in a frying pan and fry the komatsuna for about 2 minutes.

Add (A) to the egg and beat to cut the white.

お弁当箱に温かいご飯を盛りつける。

Add salt (for Japanese mustard spinach) to 2 and lightly stir-fry so that the whole is entwined.

Pour the sesame oil (for eggs) into the frying pan in which the Japanese mustard spinach was fried, add 3 and mix quickly with chopsticks to make a crumbly shape.
When the whole is hardened, lightly remove the frying pan from the stove.
When the eggs have hardened, turn off the heat, use a rubber spatula to break them into small pieces, and when the heat is removed, arrange them on one side of the bento box.

Put the minced pork in the frying pan that you removed the eggs from, add (B), and stir-fry over medium heat for 3 to 4 minutes until the moisture evaporates and lumps disappear.
When the heat is removed, place it in an empty place in the lunch box and it's done.