Egg Roll in a Bowl

• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup shredded cabbage
• 1/2 cup matchstick-cut carrots
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 pound ground pork
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cups cooked white rice
• Green onions, chopped (for garnish)
• Sesame seeds (optional)

Steps

1. 1 Heat vegetable oil in a large skillet over medium heat.
2. 2 Add onion, bell pepper, cabbage, and carrots. Sauté for 5 minutes until vegetables are tender.
3. 3 Stir in garlic and ginger, cooking for another minute.
4. 4 Add ground pork, breaking it apart with a spoon. Cook until browned and fully cooked through, about 7 minutes.
5. 5 Stir in soy sauce, rice vinegar, and sesame oil. Mix well.
6. 6 Fold in the cooked rice, ensuring everything is evenly combined and heated through.
7. 7 Serve garnished with chopped green onions and sesame seeds if desired.

Nutrition

Tips

• For a vegetarian version, swap ground pork for diced tofu or extra veggies.
• Add a beaten egg to the mix for an egg roll-like texture.
• Adjust soy sauce to taste if you prefer it less salty.
• For extra heat, toss in a dash of sriracha or chili flakes.
• Make sure the pork reaches an internal temperature of 160°F for food safety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep it moist.

Serving Suggestions

• Pair with sweet chili sauce for dipping.
• Serve with a side of steamed broccoli.
• Enjoy with a simple Asian-style slaw.
• Add a fried egg on top for brunch.

FAQ