Pork Egg Roll Bowl

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Ground pork
• 14 oz bag Coleslaw mix (shredded cabbage and carrot)
• 3 cloves Garlic
• 1 tbsp Fresh ginger, grated
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 2 each Scallions
• 1 tbsp Sriracha
• 1 1/2 cups White rice
• 1 tbsp Vegetable oil

Instructions

1. Cook the white rice according to package directions.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it into crumbles with a spoon, 6-7 minutes, until no longer pink and the internal temperature reaches 160°F. Drain off any excess fat.
3. Add the garlic and ginger to the skillet and cook 30 seconds until fragrant.
4. Add the coleslaw mix and stir-fry 3-4 minutes, until the cabbage wilts but still has some crunch.
5. Stir in the soy sauce, rice vinegar, and sesame oil, tossing to coat everything evenly.
6. Serve over rice, topped with sliced scallions and a drizzle of sriracha to taste.