Egg Roll Bowl: The Ultimate Fusion Dish

Ingredients

For the egg roll filling

1 lb Frozen Chicken Thigh, Boneless Skinless, Fried
1 C Medium to Firm Tofu, Cubed or Chopped
1 C Sweet Potato, Peeled and Cubed
1/4 C Onion, Chopped
1/4 C Green Bell Pepper, Chopped
1/4 C Red Bell Pepper, Chopped
three Green Onion, Sliced Thin
half C Bean Sprouts
three Sliced Mushrooms
1/4 C Corn, Drained
3 Tbsp Soy Sauce
1 Tbsp Hoisin Sauce
2 Tbsp Sesame Seed Oil
1/4 Tsp Ground White Pepper
1 Tsp Rice Wine Vinegar
1 Tsp Cooking Oil

For the rice

Ingredients for the Rice:

Jasmine rice or medium grain white rice

Water

Salt

Sesame oil (optional)

Soy sauce (optional)

For the sauce

Ingredients, For the sauce:

• 1/4 cup soy sauce
• 1/4 cup water
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder

Instructions

To make the egg roll filling

Prepare a medium-sized bowl and add the ground pork, shredded cabbage, grated carrots, sliced green onions, and chopped celery.

Pour within the soy sauce, rice vinegar, sesame oil, brown sugar, ground ginger, and garlic powder.

Mix every thing thoroughly, guaranteeing all components are properly mixed.

In a small bowl, whisk collectively the soy sauce, sesame oil, and cornstarch.

Heat a big skillet or wok over medium-high warmth and add a drizzle of oil.

Pour within the Egg Roll Bowl Keto combination and cook dinner, stirring continually, until set and cooked through.

Remove the eggs from the skillet and set aside.

Return the skillet to medium heat and add the bottom pork mixture.

Cook, stirring incessantly, until the pork is cooked via and barely browned.

Return the eggs to the skillet and blend nicely with the pork combination.

Cook for a few more minutes, until every thing is heated through.

Serve immediately over rice or noodles, topped together with your favourite sauce.

To make the rice

1) First, rinse the rice completely in a fine-mesh sieve underneath chilly water until the water runs clear. This will take away the starch and help the rice prepare dinner evenly.

2) In a medium saucepan, mix the rinsed rice, water, salt, and butter. Bring to a boil over excessive heat.

3) Once the water is boiling, scale back warmth to low, cover, and simmer for 18 minutes, or until the entire water has been absorbed and the rice is tender and fluffy.

4) Once the rice is cooked, take away from heat and let sit, lined, for 5 minutes before fluffing with a fork.

5) Serve the rice scorching or warm together with your favourite dishes.

To make the sauce

To make the sauce:

1. In a saucepan, mix the soy sauce, rice vinegar, sesame oil, honey, garlic powder, and ginger powder.

2. Bring the combination to a simmer over medium warmth, stirring continuously.

3. Reduce the heat to low and simmer for 5 minutes, or till the sauce has thickened slightly.

To assemble the egg roll bowls

To assemble the egg roll bowls:

1. Place 1/2 cup of cooked rice within the bottom of each bowl.
2. Top with 1/4 cup of ground hen.
3. Add 1/4 cup of shredded cabbage.
4. Top with 1/4 cup of shredded carrots.
5. Garnish with 1/4 cup of chopped green onions.
6. Drizzle with 1 tablespoon of your favourite sauce (I like to use a teriyaki sauce or a sweet and sour sauce).