Egg Roll Bowl
An easy delicious cabbage dish with Asian flavors served over rice.
Equipment
- large deep skillet
Ingredients
- 1 lb ground chicken (ground pork or turkey can be substituted)
- 1 TBS cooking oil
- 2-3 small carrots, grated fine
- 1 medium yellow onion, chopped
- 1/4 cup soy sauce
- 1 tsp granulated sugar
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 TBS sesame oil
- 4-5 cups shredded cabbage (green and/or red)
- 1 can bean sprouts, drained
- 2 green onions, slice thin
- sesame seeds, to garnish
Instructions
- In a large deep skillet over medium high heat, add cooking oil and ground chicken. Break up chicken and cook until no longer pink.
- Stir in grated carrots and chopped onion. Cook for 2 minutes. Stir in soy sauce, sugar, ginger, garlic, black pepper, and sesame oil.
- Add in cabbage and bean sprouts. Stir for 5-8 minutes until you reach the desired soft texture of cabbage. Cabbage should be wilted with a little crunch.
- Serve over rice. Sprinkle with sliced green onions and sesame seeds. Enjoy.
- I start preparing the rice right before I start making the egg roll mixture.My recipe for my rice or you can make your favorite. In a medium sauce pan I bring to a boil 4 cups of chicken flavor "Better Than Bullion" prepared. Add in 2 cups of white long grain uncooked rice (usually I use Basmati). Stir, place lid on pot, place burner on a low simmer and cook for 20 minutes until rice is fluffy.