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
three 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 in the soy sauce, rice vinegar, sesame oil, brown sugar, floor ginger, and garlic powder.

Mix every little thing totally, making certain all components are well mixed.

In a small bowl, whisk collectively the soy sauce, sesame oil, and cornstarch.

Heat a big skillet or wok over medium-high heat and add a drizzle of oil.

Pour within the egg mixture and cook, stirring constantly, till set and cooked by way of.

Remove the eggs from the skillet and set aside.

Return the skillet to medium warmth and add the ground pork combination.

Cook, stirring regularly, until the pork is cooked through and barely browned.

Return the eggs to the skillet and blend nicely with the pork combination.

Cook for a couple of extra minutes, until every little thing is heated by way of.

Serve immediately over rice or noodles, topped with your favorite sauce.

To make the rice

1) First, rinse the rice totally in a fine-mesh sieve beneath chilly water until the water runs clear. This will take away the starch and help the rice cook dinner evenly.

2) In a medium saucepan, combine the rinsed rice, water, salt, and butter. Bring to a boil over excessive 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, remove from heat and let sit, coated, for 5 minutes before fluffing with a fork.

5) Serve the rice sizzling or warm along with your favourite dishes.

To make the sauce

To make the sauce:

1. In a saucepan, mix the soy sauce, rice vinegar, sesame oil, honey, garlic powder, and ginger powder.

2. Bring the mixture to a simmer over medium heat, stirring continuously.

3. Reduce the heat to low and simmer for five minutes, or till the sauce has thickened barely.

To assemble the egg roll bowls

To assemble the Egg Roll Bowl roll bowls:

1. Place 1/2 cup of cooked rice in the backside of every bowl.
2. Top with 1/4 cup of floor hen.
3. Add 1/4 cup of shredded cabbage.
4. Top with 1/4 cup of shredded carrots.
5. Garnish with 1/4 cup of chopped green onions.
6. Drizzle with 1 tablespoon of your favourite sauce (I like to make use of a teriyaki sauce or a sweet and sour sauce).