EGG ROLL BOWL

Ingredients

• 3 tablespoons Hoisin Sauce (Sweet, thick Chinese sauce)
• 2 tablespoons Mirin (Japanese sweet rice wine)
• 4 tablespoons Soy Sauce (Light soy sauce)
• 4 tablespoons Oyster Sauce (Thick, savory sauce)
• 1 tablespoon Dark Soy Sauce (Adds deep color)
• 5 cloves Garlic (Minced)
• 1 tablespoon Ginger (Fresh, grated)
• 1 teaspoon Chili Powder (Optional, for smoky heat)
• 1 teaspoon Chili Crunch Oil (Optional, for spicy oil flavor)
• 0.5 teaspoon White Pepper (Ground)
• 1 teaspoon Onion Powder (Ground)
• 1.5 pounds Ground Pork (lean) (80% lean, preferably pre‑formed)
• 1 bag Coleslaw Mix (Shredded cabbage and carrots, approx 12 oz)
• 1 bag Cauliflower Florets (frozen) (Steamer bag, used as broccoli substitute)
• 2 cans Water Chestnuts (sliced, canned) (15 oz each, drained)
• 2 cups Long Grain White Rice (enriched) (Unwashed, uncooked)
• 2 tablespoons Unsalted Butter (Cut into cubes)
• 2 tablespoons Vegetable Oil (For browning pork)
• 0.5 cup Crispy Wonton Strips (Optional topping)

Instructions

1. Make the Sauce

   In a mixing bowl combine hoisin sauce, mirin, soy sauce, oyster sauce, dark soy sauce, minced garlic, and grated ginger. Whisk until smooth. Add chili powder or chili crunch oil if desired.

   Time: PT5M

2. Cook the Rice

   Add 2 cups rice, 2 tbsp butter, and 2 cups water to a saucepan. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook for 20 minutes until water is absorbed and rice is fluffy.

   Time: PT25M

   Temperature: Boil then simmer

3. Brown the Ground Pork

   Heat the skillet over medium‑high heat, add vegetable oil, then add the ground pork. Break it up and cook, stirring occasionally, until browned and slightly crispy, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium‑high

4. Drain Excess Fat

   Remove the skillet from heat and blot the pork with a paper towel to absorb excess grease.

   Time: PT2M

5. Add the Sauce to Pork

   Return the skillet to medium heat, pour the prepared sauce over the pork, sprinkle white pepper and onion powder, and stir to coat. Cook for 2 minutes to meld flavors.

   Time: PT2M

   Temperature: Medium

6. Add Vegetables

   Stir in the coleslaw mix, steamed cauliflower (microwaved 6 min), and drained water chestnuts. Cook, stirring occasionally, until the cabbage softens and the vegetables are heated through, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium

7. Assemble the Bowls

   Fluff the cooked rice and divide into serving bowls. Top each bowl with a generous portion of the pork‑vegetable mixture. Sprinkle optional crispy wonton strips on top and serve immediately.

   Time: PT3M

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g