Egg Roll in a Bowl is one of those meals I created out of desperation and an empty fridge. We had 3/4 bag of leftover cabbage and a pound of frozen pork in the freezer. I found rice in the pantry and went to it! It is a huge hit with everyone in my family and I have made it a few times since. It’s just perfect for a quick, weeknight meal. With summer here and busy schedules, who has time to spend hours in the kitchen? Let’s be real… who wants to spend hours in the kitchen anyways?
Modifications
I love this recipe because it is simple, yet full of good, healthy ingredients. It’s gluten free and dairy free, which may or may not apply to you, but I always want to give it as an option. It could also be low carb if left out the rice. There are always so many modifications you can make when it comes to our recipes. For example I use coconut aminos and arrowroot (this one is my favorite because it lasts forever) but you can absolutely use soy sauce and corn starch. If you’re not sure how to make it fit the ingredients you have at home, or your dietary needs, just reach out!
Ok, let’s get to the recipe! You will need ground pork, but be careful not to get Italian ground pork. I did that once when I really just needed regular and it ruined the recipe! A bag of cabbage, brown rice, and ingredients for the sauce. This recipe comes together quickly and is perfect for a weeknight meal or even meal prepped on the weekend to eat during the week! Either way, this Egg Roll in a Bowl is delicious and I hope it becomes one of your family’s favorite – like it is in our house! Here are some other dinner ideas if you’re meal planning!
Egg Roll in a Bowl
Ingredients
- 1 lb ground pork
- 1 bag coleslaw (cabbage/carrots)
- 1 cup brown rice (not cooked)
- 2 cups broth
- 1/4 cup coconut aminos (or soy sauce)
- 1 Tbsp arrowroot (or corn starch)
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tsp rice vinegar
- 1-2 tsp red pepper flakes (optional)
- 2 chopped green onions (optional)
Instructions
- Start by preparing the rice. Add the 2 cups of broth and 1 cup of rinsed rice to a pot and boil.
- Once boiling, cover and turn to low and simmer until cooked through.
- Brown the sausage on the stove over medium high heat.
- Once brown, add in the bag of coleslaw and mix until softened.
- Turn to low and prepare the sauce.
- Mix coconut aminos, garlic, rice vinegar, ginger, and arrowroot in a small bowl.
- Once the rice is prepared, add the rice to the sausage and coleslaw mixture.
- Add sauce to mixture and turn to medium heat and mix it in.
- Once everything is combined, serve and top with chopped green onion and red pepper flakes.
