Yon-shoku (４色) means "4 colors" in Japanese and this was one of my fav bento lunch box menus when I was a child. Originally san-shoku (3 colors) but mom added another color, baked salmon. 
This rice bowl has 4 different colors - (1) Brown-pork mince, (2) Green-spinach, (3) Yellow-egg, and (4) Red(orange)-salmon.
It tastes typical Japanese sweet and salty flavored, and you can enjoy it hot or at room temperature.
I use spinach for a green color, but you can use kale instead, basically whatever you like. 
From Yakuzen perspective, this dish nourishes yin and helps you relieve constipation caused by dryness. 
I hope you like it.

Ingredients (2 Servings)

Cooked rice (cook more than the usual amount for 2 servings)

250g Pork mince
(3 tbsp Soy sauce, 4 tbsp Sake, 2 tbsp Mirin, 1 1/2 tbsp Sugar)

1 Salmon fillet
(2 pinches salt)

2 bunches Spinach
(1 tsp Dashi powder, 1 tsp Soy sauce, 1/4 tsp Salt, 1 tbsp Roasted white sesame seeds - optional)

3 Eggs
(1 1/2 tbsp Sugar, 1 pinch Salt, 1 tbsp Sake)

1 tbsp Cooking oil
Pickled ginger (Optional)

Methods

Step 1 - Boil the spinach and drain. Cut into 2cm wide and combine with the ingredients (1 tsp Dashi powder, 1 tsp Soy sauce, 1/4 tsp Salt, 1 tbsp Roasted white sesame seeds - optional). Set aside.
Step 2 - Beat the eggs, combine with the ingredients (1 1/2 tbsp Sugar, 1 pinch Salt, 1 tbsp Sake) and whisk. Make hard scrambled eggs and set aside.
Step 3 - Season the salmon fillet with 2 pinches of salt and grill until cooked through. Remove the skin and tear into small pieces.
Step 4 - Put the cooking oil and pork mince in a frying pan, and cook over medium heat until half cooked. Add the ingredients (3 tbsp Soy sauce, 4 tbsp Sake, 2 tbsp Mirin, 1 1/2 tbsp Sugar) and stir and cook until the sauce is gone.
Step 5 - Place the cooked rice in a bowl and decorate with the four-color toppings.