PORK EGGROLL IN A BOWL
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PORK EGGROLL IN A BOWL
25 MINS | 4 servings
Ingredients:
- Use one of the following:
- Ham steak or leftover ham,
- 1 lb. Recipe Essentials Ground Pork (cook according to package directions), or
- 1 Honey Garlic Teriyaki Tenderloin (grilled according to package directions, diced into bite size pieces or slices).
- 2 Tbsp. sesame oil
- 2 Tbsp. olive oil
- 2 Tbsp. garlic, minced
- 1 tsp. fresh ginger, minced
- 2 Tbsp. low-sodium soy sauce
- 1 medium onion, julienned
- 1 bag shredded cabbage (coleslaw mix)
- ½ cup shredded carrots (store bought or grate 1 large carrot)
- 1 large red pepper, julienned
- 6 cups cauliflower rice or cooked brown rice (cook according to package directions)
- 3 green onions, sliced
Preparation:
- Add one tablespoon of sesame and olive oil to a large sauté pan and turn on to medium-high heat. Add the cauliflower rice and cook until tender (approximate 5-6 minutes). Keep warm and set aside.
- In another large sauté pan, add the additional sesame and olive oil, garlic, ginger and onion; sauté until onions become translucent. Add pork, cabbage, carrots, red pepper and soy sauce. Taste and add salt or pepper, if needed.
- To assemble: in a bowl, add the cauliflower rice, then top with the pork vegetable mixture. Garnish with scallion.
