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Place the cooked rice in a freezer-safe container. (180-200 g)
Cut the long onion into 3cm wide strips.
Cut the chicken thigh into bite-sized pieces.
Grate the carrot.
Mix the potato starch, water, sugar, and salt. Beat the eggs and mix.
Heat oil in a pan and scramble the eggs.
Heat oil in a pan and sauté the grated carrot.
Add soy sauce, mirin, and sugar, and continue sautéing.
Remove from heat and mix in the roasted sesame seeds.
Season the chicken thigh with salt, then coat with potato starch.
Heat oil in a pan and fry the chicken thigh skin-side down until golden brown.
Add the green onions to the empty spaces and steam for 2 minutes.
Wipe off excess oil, then add soy sauce, mirin, and sugar, and simmer until well combined.
Allow to cool.
Arrange the scrambled eggs and carrot kinpira diagonally at the ends, and place the yakitori in the center.
Cover and freeze for up to 3 weeks.
Reheat in the microwave at 600W for 4.5-5 minutes until heated through.