Short on time and money? You can still eat well in a hurry with this fun spin on the Pinterest trend “Egg Roll in a Bowl”. My Budget Egg Roll Rice Bowl is a light yet filling and flavourful dinner thanks to the addition of Jasmine scented rice and Shaoxing cooking wine. No added cost for convenience here!
I have never been one for researching quick and easy dinners. Not until I broke my finger, that is. In November, once chopping veggies became a chore and navigating the supermarket was a whole new challenge I realized I couldn’t cook how I used to. Recipes had to ensure chopping was kept at a minimum. I was also in a fair amount of pain so the quicker I could get dinner on the table and back to my ice pack, the better.
My friends, being as amazing and supportive as they are, had my back. I had people chop veggies for my parties, buy me a knock-off slap chop and send recipe inspiration my way. My best friend (who is a talented jewelry designer by the way, 😉 ) was particularly excited to share with me a recipe she was told about from a friend at work who found it on Pinterest. She explained that is was as simple as browning ground pork and stir frying it with soy sauce and a bag of coleslaw mix. As she was talking and sharing how tasty the recipe was, I am pretty sure she could see the wheels turning in my head.
I later found out that the recipe was so basic as it was a Weight Watchers/Paleo/Gluten Free dish intended for those watching their weight. I was eager to try it out and was pleased with how far a little bit of soy sauce went with this dish. I also knew I could change the recipe and cater to my tastes and pantry a bit better!
In this Egg Roll Rice Bowl, I added authentic Chinese flavour profiles using rice vinegar, garlic, ginger, Shaoxing cooking wine (sometimes called Chinese cooking wine) and green bell peppers for a bit more crunch. I served the stir-fry over a bed of Jasmine scented rice as a cheap way to stretch the meal further. This spin is probably no longer Weight Watchers or Paleo diet approved, but it remains Gluten Free (if you are working with GF soya sauce, as many brands are not) and pretty darn healthy. Did I mention it’s tasty as all heck? And cheap. Like, super cheap!
I also wanted to thank this lovely community of supportive readers, friends and colleagues for you continued support, engagement and words of encouragement. Because of you guys, I made my TV debut on CTV Morning Live last month! In my segment I shared with viewers my tips for saving money in the kitchen. It was an amazing experience that was both fun and inspiring!
Did you miss it? Fear not! Here is a link to my segment! I would love to have your feedback if you had a moment to watch it! Big thanks to the CTV Morning Live team for extending this opportunity to me!
- 2 tablespoons dark soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon Shaoxing cooking wine (Chinese cooking wine)
- 2 cloves garlic, pressed
- 1/2 inch ginger, finely grated
- 2 teaspoons Canola Oil
- 1 pound ground pork
- 1 bag cabbage coleslaw mix (or 5 cups of chopped cabbage)
- 1 green pepper, finely sliced
- 1/2 cup green onions, chopped
- 2 cups of prepared Jasmine scented rice
- In a small bowl, mix dark soy sauce, rice vinegar, Shaoxing cooking wine, garlic, ginger and 1 teaspoon of Canola Oil. Set aside.
- In wok, heat remaining Canola Oil. Brown and drain ground pork.
- Add cabbage and green pepper. Stir well and add sauce mixture. Stir fry over high heat for 5 minutes or until green peppers are vibrant.
- Serve over a bowl of hot Jasmine rice and garnish with green onions.
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