Egg Roll Bowl
Serving Size: 4 people
Ingredients:​​​​
1 Tbsp Vegetable Oil
1 Cloved Garlic, Minced
1 Tbsp Minced Fresh Ginger
1 lb. Ground Pork
1 Tbsp Toasted Sesame Oil
1 1/2 Onions Thinly Sliced
1 1/2 Cloves of Garlic Minced
1 Cup Shredded Carrot
1/4 Green Cabbage Thinly Sliced
1 1/4 Cups Low Sodium Soy Sauce
1 1/2 Cups of Cooked Brown Rice
1 Tbsp Sriracha
1 Green Onion, Thinly Sliced
Salt
1 Tbsp Toasted Sesame Seeds
Directions
Nutrition Facts:
420 Calories
11g Carbs
32g Fat
22g Protein
710mg Sodium
10g Saturated Fat
5g Added Sugar
1. Heat vegetable oil in large skillet over medium-high heat.
2. Add garlic and ginger and cook for 1 minute.
3. Add pork and cook. Stir occasionally until the meat is golden in parts. About 8 to 10 minutes. During cooking use a spoon or spatula to break meat into small pieces.
4. Push pork to the side and add sesame oil. Then add onion, carrot, and cabbage. Stir and add soy sauceand sriracha. Cook for 5 to 8 minutes.
5. Season with salt and transfer the mixture to the serving dish. Garnish with scallions and sesame seeds.
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​Instructions to make using the crate contents
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Measure the rice and rinse it. In a pot take water double the quantity of rice. Add rice and let it cook on medium heat until all water is soaked.
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Empty the vegetables in a pan. Add sesame oil if needed. Cook until vegetables are tender, about 5 minutes.
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Add cooked seasoned pork to the vegetables. Mix well and stir until the mixture is warm.
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Add cooked rice and sauce/dressing. Mix well.
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Serve and enjoy!!
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