Straight out of the WOT test kitchen comes this great new recipe you will not want to miss!
We love a one-pan meal around here! While this recipe for our Easy Egg Roll Bowl isn’t technically just one pan (the rice has to be cooked separately), it’s close, and it is VERY easy to make. marilynmontross sent in a great tip, she doubles the coleslaw amount to make this dish go even further.
It will only take you 30 minutes from start to finish to make this recipe, and it is packed with protein and flavor… It tastes just like an Asian egg roll but without the traditional wrapper!
We made this recipe with pork, but you can also substitute it for chicken or beef if you prefer. It can also easily be made gluten-free, but you will need to read your labels carefully! Double-check that you have gluten-free tamari, oyster sauce, and mirin.
Easy Egg Roll Bowl
Ingredients
- 3 tsp. sesame.oil, divided (2 teaspoons and 1 teaspoon)
- 1 lb. ground pork (ground chicken works, too)
- 3 garlic cloves, minced
- 2 tbsp. fresh ginger, peeled and minced
- 1 tbsp. oyster sauce
- 7 green onions, divided The bottom half of the white and light green is thinly sliced, and the tops of the green onions are chopped and saved for garnish.
- 14 oz. bag of coleslaw mix, we used one that had purple cabbage
- 2 tbsp. tamari or low sodium soy sauce
- 1 tbsp. mirin
- 2 large eggs, lightly beaten.
- jasmine rice, cooked
- green onion tops, chopped and reserved from above
- cilantro, chopped (optional)
- jalapenos, thinly sliced (optional)
- lime wedges (optional)
Instructions
- In a large skillet or wok over medium heat, add 2 teaspoons of sesame oil and the ground pork or chicken. Using a wooden spoon, break the ground meat apart. Cook for a few minutes.
- Add the minced garlic and minced ginger. Stir to combine and continue breaking apart the meat with the spoon. Cook for a few minutes and until very fragrant.
- Add the oyster sauce to the ground meat and continue to cook until the meat is cooked all the way through, about 5 minutes.
- Add the white and light green sliced green onions along with the tamari and the mirin. Stir to combine.
- Add the bag of coleslaw mix to the pan and stir to combine. Cook down for five minutes. Depending on the heat of your cooktop, you might need to adjust up or down. The cabbage should begin to soften.
- Drizzle the remaining teaspoon of sesame oil over the mixture and stir to combine.
- Push all of the ingredients over to the side and add the beaten eggs to the hot skillet or wok. Using a mixing spoon, stir the egg mixture while it is cooking. Once eggs begin to turn solid, stir them into the meat and the slaw mixture. Continue cooking for about 5-10 minutes.
- Plate rice in the bottom of each serving bowl and add the meat and cabbage mixture.
- Garnish with the tops from the green onions, cilantro, jalapenos, and a wedge of lime.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photography by Lorianne DeVita
