Egg Roll Bowls
Ingredients
A note about gluten: When a gluten-free tamari and gluten-free sweet and sour sauce are used, this recipe is gluten free.
3 tbsp.
peanut or canola oil
5 oz.
sliced shiitake mushrooms
½ cup
matchstick-cut carrots
¼ tsp.
kosher salt, plus more for seasoning
4
green onions (white and green parts), thinly sliced, plus more for topping, if desired
1
clove garlic, finely minced
2 tsp.
ground ginger, divided
½ tsp.
chile-garlic paste
1 tsp.
sesame oil
3 cups
leftover cooked long-grain rice, cold
5 tbsp.
soy sauce or gluten-free tamari, divided, plus more for passing at the table
- freshly ground Kowalski's Black Peppercorns, to taste
1 lb.
Kowalski's Naturally Raised Ground Pork
14 oz. bag
Taylor Farms Tri-Color Coleslaw
- toppings, to taste: toasted sesame seeds, prepared sweet and sour sauce (or Kowalski's Signature Kickin' Kalbi Sauce)
Directions
- In an extra-large nonstick skillet, heat peanut or canola oil over medium-high heat. Add mushrooms, carrots and salt; cook and stir until vegetables are well browned (about 5 min.).
- Add onion, garlic, 1 ½ tsp. ginger and chile-garlic paste; cook and stir until fragrant (about 1 min.).
- Add sesame oil and rice; stir-fry until rice is hot and starting to crisp on the edges (2-3 min.).
- Stir in 2 tbsp. soy sauce; season with pepper. Keep rice mixture warm while you make the filling.
- In a large nonstick skillet, cook and crumble pork over medium-high heat until well browned on the edges and no longer pink (5-6 min.).
- Add coleslaw mix; cook and stir until cabbage just starts to wilt but is still crisp (4-5 min.).
- Add remaining soy sauce and ground ginger; cook for 1 min. Season with salt and pepper to taste.
- Divide warm rice mixture between serving dishes; top evenly with pork and cabbage mixture. Sprinkle with sesame seeds and green onion; drizzle with sweet and sour sauce to taste.
