Ingredients
Scale
- 1 1/2 cups white rice, uncooked
- 1 tablespoon sesame oil
- 1 pound ground pork
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 2 inches fresh ginger root, minced or grated
- 2 cloves garlic, minced or grated
- 1 large carrot, peeled and julienned (about 1 cup)
- 1 cup red cabbage, thinly sliced
- 1 cup green cabbage, thinly sliced
- 2 green onions, thinly sliced (white and green parts separated)
- sesame seeds, to serve (optional)
Instructions
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, and cook covered for 15 minutes until fluffed with a fork.
- In a small bowl, mix soy sauce, rice vinegar, minced garlic, and minced ginger until combined. Set aside.
- In a large skillet over medium-high heat, warm sesame oil, add ground pork, and cook for 4-5 minutes until mostly cooked.
- Reduce heat to medium, add carrots, cabbage, and white parts of green onions, plus 1 tablespoon of water. Stir to combine, cover, and cook for 2-3 minutes until tender.
- Add the soy sauce mixture to the skillet, stirring to coat everything in the sauce. Cook for another 2-3 minutes, stirring occasionally.
- In meal prep containers, divide the rice evenly, layer with ΒΌ of the pork mixture, and top with green parts of green onions and sesame seeds.
- Serve immediately or store in the refrigerator for up to 4 days, or freeze for up to 3 months.
Notes
Feel free to substitute ground pork with chicken or turkey for a lighter option.
Add extra vegetables like bell peppers or snap peas for added crunch and nutrition.
These bowls can be reheated easily, making them perfect for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.