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
3 Green Onion, Sliced Thin
1/2 C Bean Sprouts
3 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 floor ginger
- 1 teaspoon garlic powder
Instructions
To make the egg roll filling
Prepare a medium-sized bowl and add the bottom 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 everything completely, guaranteeing all components are nicely mixed.
In a small bowl, whisk collectively the soy sauce, sesame oil, and cornstarch.
Heat a large skillet or wok over medium-high heat and add a drizzle of oil.
Pour in the egg combination and prepare dinner, stirring continually, till set and cooked by way of.
Remove the eggs from the skillet and put aside.
Return the skillet to medium warmth and add the ground pork mixture.
Cook, stirring regularly, till the pork is cooked through and barely browned.
Return the eggs to the skillet and mix well with the pork combination.
Cook for a few more minutes, until every thing is heated via.
Serve immediately over rice or noodles, topped together with your favourite sauce.
To make the rice
1) First, rinse the rice totally in a fine-mesh sieve underneath chilly water until the water runs clear. This will remove the starch and help the rice prepare dinner evenly.
2) In a medium saucepan, combine the rinsed rice, water, salt, and butter. Bring to a boil over high warmth.
3) Once the water is boiling, cut back warmth to low, cowl, and simmer for 18 minutes, or until all of the water has been absorbed and the rice is tender and fluffy.
4) Once the rice is cooked, take away from warmth and let sit, covered, for five minutes earlier than fluffing with a fork.
5) Serve the rice scorching or warm with your favorite dishes.
To make the sauce
To make the sauce:
1. In a saucepan, combine the soy sauce, rice vinegar, sesame oil, honey, garlic powder, and ginger powder.
2. Bring the combination to a simmer over medium heat, stirring continuously.
3. Reduce the heat to low and simmer for five minutes, or until the sauce has thickened barely.
To assemble the egg roll bowls
To assemble the Egg Roll Bowl roll bowls:
- Place half cup of cooked rice within the bottom of each bowl.
- Top with 1/4 cup of floor hen.
- Add 1/4 cup of shredded cabbage.
- Top with 1/4 cup of shredded carrots.
- Garnish with 1/4 cup of chopped green onions.
- Drizzle with 1 tablespoon of your favourite sauce (I like to make use of a teriyaki sauce or a sweet and bitter sauce).
