15-MINUTE EGG ROLL IN A BOWL

15-MINUTE EGG ROLL IN A BOWL
15-MINUTE EGG ROLL IN A BOWL
In case you need to recognise, my favourite lunches recently involve floor red meat browned with garlic and ginger, sautéed carrots and cabbage cooked down in a few soy sauce and chili paste, a pleasant little heap of warm rice, a dusting of chinese language five-spice.

sure, meet The Egg Roll Bowl. I made them, and cherished them, and now make them frequently for meal prep. but really, this one is all you men!

I requested some months into my maternity go away this autumn what your favorite smooth recipes were, and SO a lot of YOU stated Egg Roll Bowls!


To which I said: mmmk what the heck is an Egg Roll Bowl?!

To which the net stated: seasoned ground red meat and veggies and… sort of something else you want… in a bowl. Like an egg roll, however without the wrapper.

The fact that you can purchase a bag of pre-shredded coleslaw (sans sauce) and toss it in the pan with your beef, garlic, ginger, and soy sauce and quite tons have this meal, like, completely achieved? it’s a sport changer.

you already know i really like fast and clean when it comes to meal prep, so all aboard, due to the fact this egg roll educate is fast speedy.

15-minute egg roll in a bowl

  • Prep Time: 5 minutes  
  • Cook Time: 10 minutes

DESCRIPTION

Egg Roll in a Bowl! Ground pork browned with garlic and ginger, sautéed carrots and cabbage cooked down in some soy sauce and chili paste, a nice little heap of hot rice. YUM.

INGREDIENTS

  1. 1 tablespoon olive oil
  2. 3 cloves garlic, minced
  3. 1 knob of ginger, grated
  4. 1 teaspoon Chinese five-spice 
  5. 2 tablespoons soy sauce
  6. 1 pound ground pork
  7. 5–6 cups shredded cabbage or coleslaw mix
  8. 3 large carrots, diagonally sliced
  9. Rice and green onions for serving

INSTRUCTIONS

  1. Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger and saute until fragrant.
  2. Add the five-spice, soy sauce, and pork. Break apart until the meat is browned and cooked through.
  3. Add the coleslaw mix and carrots. Toss until the vegetables are tender-crisp.
  4. Serve over rice, with green onions and Sriracha if you like that kinda thing. (I do.)