Egg Roll in a Bowl

Ingredients

• 350 gLong-grain white rice
• 2 tbspCanola oil
• 600 gLean ground pork
• 2 clovesGarlic, minced
• 20 gFresh ginger, grated
• 500 gGreen cabbage, shredded
• 2 mediumCarrots, shredded
• 3 tbspSoy sauce
• 1 tbspRice vinegar
• 5 gSalt
• 2 gGround black pepper
• 1 tbspToasted sesame oil
• 3-4 stalksGreen onions, sliced

Method

1. Combine the 350 g white-rice with 750 ml water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Once cooked, keep warm.⏱ 25 min timer in cook mode
2. While the rice cooks, heat 15 ml canola-oil in a large skillet or wok over medium-high heat. Add the 600 g lean ground-pork and cook, breaking it up with a spoon, until browned and cooked through, about 6 minutes. Drain any excess fat.⏱ 6 min timer in cook mode
3. Push the cooked pork to one side of the skillet. Add the remaining 15 ml canola-oil, 10 g minced garlic, and 20 g grated fresh ginger to the empty side. Sauté for 1 minute until fragrant.⏱ 1 min timer in cook mode
4. Add the 500 g shredded green-cabbage and 160 g shredded carrots to the skillet. Stir everything together with the pork. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.⏱ 7 min timer in cook mode
5. Stir in the 45 ml soy-sauce, 15 ml rice-vinegar, 5 g salt, and 2 g ground black-pepper. Cook for 1 minute more to combine the flavors.⏱ 1 min timer in cook mode
6. Remove the skillet from the heat and stir in the 15 ml toasted sesame-oil.
7. Serve the egg roll mixture alongside or over the cooked white-rice. Garnish with the 30 g sliced green-onions.