Deconstructed Pork Egg Roll Rice Bowl with Apricot-Chili Sauce

This deconstructed pork egg roll rice bowl delivers all the flavors of your favorite takeout egg rolls without the deep frying. Crispy browned pork is glazed in a sweet and tangy apricot-chili duck sauce, while shredded cabbage, carrots and onion are sautéed with sesame and soy. Everything is served over buttery jasmine rice and topped with crunchy fried onions for the perfect bite.

Ready in just 20 minutes, this bowl is a quick and satisfying weeknight dinner that the whole family will love. The combination of savory pork, tender-crisp veggies and the irresistible sweet-spicy sauce makes it a meal you’ll want to make again and again.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Wash and dry produce. Thinly slice the onion.
3. In a small bowl, combine apricot jam, sweet Thai chili sauce, half the soy sauce and 3 tablespoons hot water. Set the apricot-chili duck sauce aside.
4. In a large pan, heat a drizzle of oil over medium-high heat. Add ground pork, garlic powder and a pinch of salt and pepper. Press into an even layer with a spatula. Cook without stirring until browned on bottom, 3-4 minutes. Break up meat and continue cooking until cooked through, 1-2 minutes more. Add half the apricot-chili duck sauce; cook stirring occasionally until pork is glazed, 1-3 minutes. Transfer pork to a plate and tent with foil. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add coleslaw mix, shredded carrots and sliced onion. Cook, stirring occasionally, until tender and browned, 5-7 minutes. Add sesame oil and remaining soy sauce; cook 1-2 minutes. Season with salt and pepper to taste.
6. Fluff rice with a fork and stir in 1 tablespoon butter. Season with salt and pepper. Divide rice between bowls. Top with pork, veggies and crispy fried onions. Drizzle with remaining apricot-chili duck sauce. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef would work well in this recipe. Adjust cooking time as needed.

Is there a substitute for apricot jam?

You can use peach jam or orange marmalade for a similar sweet and tangy flavor.

Can I make this dish ahead of time?

The components can be prepared separately and stored in the fridge. Reheat and assemble just before serving for best texture.