Egg Roll in a Bowl That's Faster Than Takeout (Ready in 20 Minutes)
The second that hot sesame oil hits the skillet, my family starts drifting into the kitchen. This egg roll in a bowl is ready in 20 minutes with all the crunch and savory goodness, without the wrapper.
Equipment
- Large skillet or wok (12-inch)
- Wooden Spoon or Spatula
- Small bowl
Ingredients
- 1 lb ground pork
- 1 bag (14 oz) coleslaw mix
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce (or tamari for GF)
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional)
- 1 tbsp toasted sesame oil
- sliced green onions for serving
- sesame seeds for serving
- cooked rice or cauliflower rice for serving
Instructions
- Before you begin: In a small bowl, whisk together the soy sauce, rice vinegar, and sriracha. Set it next to the stove.
- Brown the pork: Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it's golden brown and crispy in spots — about 5 to 6 minutes. Don't stir it constantly; let it sit long enough to develop a crust.
- Add aromatics: Push the pork to one side of the skillet. Add the diced onion and cook for about 2 minutes, until it starts to soften. Add the garlic and ginger and cook for 30 seconds, just until fragrant. Stir it all together.
- Add the cabbage: Pile the entire bag of coleslaw mix into the skillet. It will look like an impossible mountain. Don't panic. Toss it with the tongs to start incorporating it with the pork mixture.
- Add the sauce: Pour the soy sauce mixture over the cabbage. Toss everything together to coat evenly.
- Cook until wilted: Continue cooking over medium-high heat, tossing frequently, for 3 to 4 minutes. The cabbage should be wilted but still have a bite to it — not limp and swimming in liquid. The edges should just start to brown.
- Finish and serve: Remove the skillet from the heat. Drizzle the toasted sesame oil over the top and toss one last time. Taste it and add a pinch of salt or a splash more tamari if it needs it. Serve immediately, topped with sliced green onions and sesame seeds.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet for best texture. Do not freeze. For a vegetarian version, use crumbled firm tofu (pressed and dried well) and add an extra tablespoon of soy sauce.