Pork Egg Roll Rice Bowl

Name: Pork Egg Roll Rice Bowl with Apricot-Chili Duck Sauce
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: ¾ cup Jasmine Rice; 1 unit Yellow Onion; 2 unit Apricot Jam; 2 ounce Sweet Thai Chili Sauce; 2 tablespoon Soy Sauce; 10 ounce Ground Pork; 1 teaspoon Garlic Powder; 4 ounce Coleslaw Mix; 4 ounce Shredded Carrots; 1 tablespoon Sesame Oil; 2 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Apricot-Chili Duck Sauce

Recipe Development TeamPublished on November 01, 2022

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Ever ordered egg rolls for the kids and eaten most of them yourself? Our chefs have, too, which is why they created this deconstructed egg roll in a bowl. Less fried, but still super tasty because we’d never tease you like that! Crisp, browned pork is coated in a sweet, tangy sauce while shredded egg roll veggies are sauteed in a savory sesame-soy mixture. Everything is layered over buttery rice with a spicy-sweet duck sauce—just like your fave takeout—all in under 30 minutes!

Tags:

New

•Easy Cleanup

•Easy Prep

•Quick

Allergens:

Soy

•Wheat

•Sesame

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

¾ cup

Jasmine Rice

1 unit

Yellow Onion

2 unit

Apricot Jam

2 ounce

Sweet Thai Chili Sauce

2 tablespoon

Soy Sauce

10 ounce

Ground Pork

1 teaspoon

Garlic Powder

4 ounce

Coleslaw Mix

4 ounce

Shredded Carrots

1 tablespoon

Sesame Oil

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

Salt

Pepper

Nutrition Values

/ per serving

Calories940 kcal

Fat41 g

Saturated Fat13 g

Carbohydrate110 g

Sugar41 g

Dietary Fiber4 g

Protein26 g

Cholesterol120 mg

Sodium1410 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Small Bowl

•Large Pan

•Aluminum Foil

Instructions

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• Wash and dry produce. • Thinly slice onion.

• In a small bowl, combine apricot jam, chili sauce, half the soy sauce, and 3 TBSP hot water (5 TBSP for 4 servings). Set apricot-chili duck sauce aside.

• In a large pan, heat a drizzle of oil over medium-high heat. Add pork*, garlic powder, and a pinch of salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. • Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes more. Add half the apricot-chili duck sauce; cook, stirring occasionally, until pork is glazed and coated, 1-3 minutes more. • Turn off heat. Transfer pork to a plate; tent with foil until ready to serve. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add coleslaw mix, carrots, and onion; cook, stirring occasionally, until tender and browned, 5-7 minutes. • Add sesame oil and remaining soy sauce. Cook, stirring, until flavors meld, 1-2 minutes. Season with salt and pepper to taste.

• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls; top with pork and veggies. Drizzle with remaining apricot-chili duck sauce. Serve.

Ground Pork is fully cooked when internal temperature reaches 160°.