Egg Roll In A Bowl
A quick and healthy fusion dish combining the flavors of an egg roll with a fresh, bowl-style presentation. This recipe features seasoned ground pork or chicken, cabbage, carrots, and soy sauce, all served over rice with a tangy ginger-soy dressing.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb ground pork or chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 0.5 teaspoon red pepper flakes (optional)
- 2 tablespoons vegetable oil
- 1 cooked white or brown rice, for serving
Instructions
Preparation Steps
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground pork or chicken and cook until browned and cooked through, about 6–8 minutes. Break up any large chunks.
- Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
- Add the shredded cabbage, carrots, and green onions. Stir-fry for 4–5 minutes until vegetables are tender-crisp.
- Pour in the soy sauce, oyster sauce (if using), sesame oil, and red pepper flakes. Season with salt and black pepper. Stir well to combine and cook for another 1–2 minutes.
- Remove from heat and divide the mixture evenly among bowls filled with warm cooked rice.
- Garnish with sesame seeds and additional sliced green onions before serving.
Notes
Garnish with sesame seeds and extra green onions for added flavor and presentation.