Print
Egg Roll Fried Rice // easy meals, easy dinners, quick dinner, 20 minute dinner, fried rice, egg roll

Egg Roll Fried Rice

Egg Roll in a Bowl is the best of both worlds - an egg roll and fried rice, all in one spot. This weeknight meal will take less than 30 minutes to get to the table and it sure to be hit with everyone.

Ingredients

  • 2 eggs
  • 3 cups cooled, cooked rice
  • 1 package of coleslaw mix (see notes)
  • .5 cup frozen peas
  • .5 cup frozen corn
  • .5 onion diced
  • 4-5 garlic cloves minced
  • 1 inch of ginger peeled and grated
  • 1 dash of sesame oil optional
  • .25 cup soy sauce more or less to taste
  • 1 pound ground pork or beef
  • 1 tbs of lime or rice wine vinegar

Instructions

  1. Scramble eggs with about a teaspoon of soy sauce and cook in a pan with a little oil. Set aside.

  2. Add ground pork to a large pan over medium heat. As the pork begins to render, add in the onion, garlic, and ginger. When the pork is cooked through, drain all but 2 tablespoons of oil.

  3. Add lime juice or vinegar and coleslaw and saute with the pork mix. If you wish to have crisper cabbage, also add in the rice at this point. If not, cook 2-3 minutes before adding rice, cooked egg and sesame oil. 

  4. Stir often to avoid sticking for about 1-2 minutes until the rice is heated through, and then add 2 tablespoons of soy sauce. Taste and add more if needed.

  5. In the final minute, add frozen veggies. Once heated through, remove from heat and serve with sesame seeds.

Recipe Notes

-If you wish to avoid bagged coleslaw mix, 3-4 cups of finely sliced cabbage and some julienned carrots.

-Be careful with the soy sauce - start small and add more as necessary.