Pork Egg Roll Skillet with Rice
- Serves
- 4 servings
- Prep
- 5 min
- Cook
- 20 min
- Cost
- $12.00
- Nutrition
- 480 cal · 26g protein
- quick
- budget
🍳 1 pan · Picky-eater safe bet: plain rice
Pork Egg Roll Skillet with Rice is a Asian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $12 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Gluten · Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb ground pork
- 2 tsp minced garlic
- 1/2 tsp ground ginger
- 16 oz coleslaw mix
- 1/3 cup low-sodium soy sauce
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 2 count green onions
- 1 1/2 cup jasmine rice
- 2 tbsp sweet chili sauce (optional)
Steps
- Cook the rice: 1 1/2 cups rice with 2 1/4 cups water, covered on low 15 minutes.
- Brown the pork in a large skillet over medium-high heat, breaking it up, 6 to 7 minutes, until no longer pink and 160°F inside. Drain if needed and add the garlic and ginger for 30 seconds.
- Add the coleslaw mix and stir-fry 4 to 5 minutes until just tender.
- Stir in the soy sauce, vinegar and sesame oil and cook 1 minute.
- Spoon over rice, top with green onions, and pass sweet chili sauce for anyone who wants it.
- Picky eater tip: serve plain rice with plain cooked pork and keep the veggies and sauce on the side.
- Make ahead: cook the rice and chop the green onions up to 2 days ahead and store them in the fridge. Reheat the rice before serving.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 26 g
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop