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20 Minute Egg Roll in a Bowl

Egg roll in a bowl is basically what it's called. It's the inside of an egg bowl but in a bowl rather than in an egg roll. Simple! You could totally add crispy wontons on top or a sriracha aioli type of topping, but I wanted ours to be super simple, nourishing, and quick! It's super easy to make, especially since I used a lot of pre-cut & pre-chopped items. Lifesaver!
Cook Time20 mins
Course: Main Course
Cuisine: Chinese
Keyword: 20 minute dinner, 20 minutes, bowl, dairy free, dinner, easy dinner, egg roll, fast dinner, gluten free, lunch, meal prep
Servings: 4

Ingredients

  • 1 lb ground pork
  • 1 tbsp fresh ginger minced
  • 3-4 cloves garlic chopped
  • 1 tbsp sesame oil
  • 18-24 oz bag of coleslaw mix
  • ¼ cup soy sauce
  • 1 tbsp sriracha
  • ¼ cup green onions (white parts only) chopped
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • sesame seeds for sprinkling
  • 1 cup brown rice

Instructions

  • In a small pot, prepare your rice per the package instructions.
  • In a large pan (or wok), heat sesame oil. Add in garlic and ginger and saute for about a minute until fragrant.
  • Add in the ground pork, sea salt, and pepper and cook until browned. Make sure to break up the pieces.
  • Remove the pork once it's cooked through and set aside in a bowl.
  • In the same pan, add another little drizzle of oil. Pour in the coleslaw (I used 24 oz because I wanted a lot of veggie, feel free to decrease!), green onions, soy sauce and sriracha. Cook until cooked down and tender.
  • Add the pork back in and mix until everything is incorporated.
  • Pour rice in your bowl, top with the egg roll mixture, and garnish with sesame seeds and the green parts of the green onions if you'd like! Enjoy!

Notes

For Storing: Store in an airtight container in the fridge for 3-4 days.