Chicken Soboro Bento

Finely chop the mushrooms. Boil the green beans and cut to a comfortable length.

Heat oil in a pot, add the ground chicken, and stir-fry over medium heat, breaking up clumps.

Once the chicken changes color, add the chopped mushrooms and stir-fry.

Add sugar and soy sauce, mix well, and reduce until almost no liquid remains.

In a separate pan, beat the eggs, add sugar, and mix. Cook gently over low heat, stirring with chopsticks until you have soboro-textured scrambled egg. Lift off the heat occasionally and let carryover finish for fluffiness.

Spoon hot rice into the bento box and cover half with the chicken soboro.

Cover the other half with scrambled egg, lay green beans down the middle, and add beni-shoga for color.

Core the apple and cut into a decorative shape. Slice the orange into rounds.

Arrange the cut fruit in a separate container for color, and you're done.