Easy Egg Roll Bowl

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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, and 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.

It will only take you 30 minutes from start to finish to make and 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 out 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

Total Time 30 minutes

Ingredients

3 tsp sesameoil, 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 Bottom half of the white and light green thinly sliced and the tops of the green onions chopped and saved for garnish
14 oz bag of coleslaw mix
2 tbsp tamari or low sodium soy sauce
1 tbsp mirin
2 large eggs, lightly beaten

For Serving and Garnish

jasmine rice, cooked
green onion tops, chopped and reversed from above
cilantro, chopped (optional)
jalapenos, thinly sliced (optional)
lime wedges (optional)

Instructions

In a large skillet or wok over medium heat, add 2teaspoons 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 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 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 the ingredients over to the side and add the beaten eggs to the hot skillet or wok. Using the mixing spoon, stir the egg mixture while it is cooking. Once eggs begin to turn solid stir into the meat and slaw mixture. Continue cooking for about 5-10 minutes.

To Serve

Plate rice in bottom of each serving bowl and add meat and cabbage mixture.
Top with the tops from the green onions, cilantro, jalapenos, and a wedge of lime.