Egg Roll Bowl With Cauliflower Rice For Extra Veggies
Ingredients
For the cauliflower rice
FOR THE CAULIFLOWER RICE:
1 small head cauliflower, florets solely (about 3 cups)
1 tablespoon olive oil
Salt and pepper
For the egg roll filling
1 medium head of cauliflower, riced (about 4 cups)
1 tablespoon sesame oil
1 pound floor chicken
1/2 cup chopped onion
1/2 cup chopped purple bell pepper
1/2 cup chopped green bell pepper
1/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon floor ginger
1 teaspoon garlic powder
1 teaspoon black pepper
1/4 cup chopped green onions
1/4 cup chopped cilantro
1/4 cup Sriracha sizzling sauce, optional
For the dipping sauce
Sriracha
Soy Sauce
Honey
Ginger
Rice Vinegar
Sesame Oil
Instructions
To make the cauliflower rice
In a large skillet over medium warmth, add cauliflower florets.
Cook just until softened, about 5 minutes.
Set apart to cool fully.
In the identical skillet, brown the bottom beef over medium warmth.
Drain any extra oil.
Stir in coleslaw combine, broccoli florets, soy sauce and sesame oil.
Cook till greens are softened, about 5 minutes.
Add cauliflower rice.
Serve immediately.
To make the egg roll filling
1. Whisk the soy sauce, water, sesame oil, rice vinegar, and sugar together in a small bowl. Set aside.
2. Heat 1 tablespoon of oil in a big skillet over medium heat. Add the onion and cook till softened, about 5 minutes. Add the garlic and ginger and cook dinner for 1 minute more.
3. Push the onion mixture to the sides of the skillet and add the ground pork. Cook, breaking up the pork with a wood spoon, till browned. Drain off any excess fats.
4. Stir within the reserved sauce, cabbage, and carrots. Cook till the cabbage is wilted and the carrots are tender, about 5 minutes. Serve over cauliflower rice.
To make the dipping sauce
To make the dipping sauce:
– In a small saucepan, whisk collectively the soy sauce, rice vinegar, sesame oil, and honey.
– Bring to a simmer over medium warmth and cook for 2-3 minutes, or till the sauce has thickened slightly.
– Remove from warmth and let cool slightly.
To assemble the egg roll bowls
Ingredients:
1 bag frozen riced cauliflower or contemporary cauliflower (1 head)
1 tablespoon vegetable oil
3 large cloves garlic, minced
½ green bell pepper, sliced into thin strips
6 massive mushrooms, sliced
½ onion, sliced into skinny strips
1 pound floor pork
4 teaspoons reduced-sodium soy sauce, divided use
1 tablespoon cornstarch
1 tablespoon water
Green onions, for garnish
Sesame seeds, for garnish
Instructions:
To make the cauliflower rice:
If using contemporary cauliflower, reduce it into florets and pulse in a meals processor until the cauliflower resembles rice. Spread the riced cauliflower onto a baking sheet and bake at 350 degrees for 25 minutes, stirring occasionally, or until it is tender and dry however not browned
To make the sauce:
In a small bowl, whisk together the soy sauce, cornstarch, and water. Set aside.
To assemble the Egg Roll Bowl Keto roll bowls:
Heat the oil in a large skillet or wok over medium-high. Add the garlic, bell pepper, mushrooms, and onion and cook until the greens are tender, about 5 minutes. Add the pork and prepare dinner till browned. Stir in half of the soy sauce mixture and prepare dinner until the sauce has thickened. Add the cauliflower rice and stir to combine. Top with the remaining soy sauce combination and green onions and sesame seeds.
