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Egg Roll In A Bowl with Hoisin Pork

Active Time: 15 minutes
Total Time: 30 minutes
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Why we love it:

This dish combines the filling, awesomeness of a grain bowl dinner with the flavors of an egg roll. If you make the rice in advance or use white rice, this is a 20 minute meal. And leftovers microwaved, all scrambled up, the next day are fantastic.

Ingredients

  • 112 cups Basmati Rice (White)
  • 2 cups Water
  • 1 teaspoon Kosher Salt
  • 1 Tablespoon Extra Virgin Olive Oil (divided)
  • 1 pound Ground Pork
  • 1 Tablespoon Hoisin Sauce
  • 3 cloves Garlic (minced)
  • 1 teaspoon Ground Ginger
  • 2 teaspoons Soy Sauce (divided)
  • 12 head Green Cabbage (or coleslaw mix)
  • 2 cups Sugar Snap Peas
  • 3 Carrots (large, diagonally sliced)
  • 2 cups Wonton Noodles (optional)
  • Sriracha (to taste, optional)

Cooking Instructions

  • 1. RICE

    Combine the rice, water and salt in a medium pot over high heat with a fitted lid. Bring to a simmer and stir well, then turn down to low and cover. Let cook untouched for about 17 minutes. After that time, stir it and cover it back up. Let it rest off the heat until you’re ready to serve.

  • 2. PORK

    Heat ½ of the olive oil in a large skillet over medium heat. Add the ground pork and cook, breaking it up with a wooden spoon as it cooks. When it’s in small pieces and partially browned, add the hoisin, minced garlic, and ground ginger. Stir and continue cooking for another 3-4 minutes until the meat is fully cooked.

    We’re going to use the soy sauce in 3 places, you don’t really have to measure each one. Measure out the total amount, then add ⅓ of it to finish the pork. Turn off the heat and scrape the pork into a bowl. Set aside.

  • 3. CABBAGE

    While the pork is cooking, slice the cabbage if you bought a whole one. Slice in half, then quarters, then slice the core out. Slice into thin strips.

    After the pork is done, heat the pan again over high heat (no need to wash it) and add the remaining oil and cabbage. Cook for about 4 minutes, toss often with tongs. When it’s wilted and about half of its original volume, add another ⅓ of the soy sauce. Cook for another minute then remove the cabbage to a side bowl.

  • 4. PEAS

    If needed, string the peas. You can leave them whole, or for a more bite size bowl, slice them in half on an angle.

    Return the pan over high heat and add the peas. Cook for 1-2 minutes, tossing occasionally, until they’re becoming bright green and tender. Add the final ⅓ of soy sauce and toss. Cook another 1 minute. Remove from heat.

  • 5. CARROTS

    While the veggies are cooking, wash and slice the carrots. You can use the large holes on a box grater or simply slice them in rounds.

  • 6. SERVING

    Serve large bowls of rice. Top with a scoop of pork and sauce. Next to that add a heaping pile of cabbage, then peas, and raw carrots. Top the whole thing with a big handful of wonton noodles. Season with sriracha sauce for some heat if you like.

    Leftovers are great if you toss everything together in a bowl for storage. Then either microwave or sauté another serving as needed.

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Substitutions

  • GLUTEN FREE:
    look for GF hoisin sauce or use a Tablespoon of 5 spice powder and a little more soy sauce in the meat. Make sure soy sauce is actually tamari
  • PALEO:
    serve over cauliflower rice or zucchini noodles and increase the meat and cabbage portion, check your hoisin sauce. If not ok, use 5 spice powder and Braggs to flavor the meat
  • WHITE RICE:
    quinoa or rice noodles, brown rice, instant frozen rice
  • PORK:
    ground chicken, turkey, filet of salmon broken up in flakes
  • HOISIN SAUCE:
    1 Tablespoon of 5 spice powder and a little more soy sauce, or oyster sauce
  • GROUND GINGER:
    fresh ginger is wonderful if you have it
  • VEGGIES:
    the sky’s the limit. Bok choy, spinach, mushrooms, asparagus, roasted beets, all wonderful
  • WONTON NOODLES:
    these are the kind you buy in a tin container. You could fry your own from wonton strips, or use toasted ramen noodles, omit them, or even use something like pork rinds for crunch
  • KIDS CORNER:
    the great thing about rice bowls is that everyone can top their own. Perhaps cook the mushrooms with less sauce or use a veggie that you know your kids will eat. Serve everything in a separate compartment so it’s not “touching.” Frozen edamame is a great add on for kids
Rate this recipe:
3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5 (3 votes, average: 4.33 out of 5)
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