Pioneer Woman Egg Roll Bowls Recipe

This Pioneer Woman Egg Roll Bowls Recipe is a quick and flavorful recipe, which is made with ground pork and tri-color slaw mix. It’s the perfect weeknight dinner, ready in about 20 minutes.

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Pioneer Woman Egg Roll Bowls Recipe Ingredients

• 2 tablespoons olive oil
• 1 pound ground pork
• 3 tablespoons minced ginger
• 4 cloves garlic, minced
• 4 green onions, thinly sliced
• 1/2 cup soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 2 limes, juiced (about 1/4 cup)
• One 10-ounce bag tri-color slaw mix
• 2 cups cooked white or brown rice
• Sesame seeds and fried wonton strips, for topping
• Sriracha, for serving (optional)

How To Make Pioneer Woman Egg Roll Bowls

1. Cook the pork: Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, until it’s mostly cooked through, about 5 minutes.
2. Add the aromatics: Stir in the minced ginger, garlic, and most of the sliced green onions (reserving some for garnish). Continue to cook for another 2 to 3 minutes until the pork is fully cooked and the aromatics are fragrant.
3. Make the sauce: In a small bowl, whisk together the soy sauce, honey, sesame oil, cornstarch, and lime juice until the cornstarch is dissolved and the sauce is smooth.
4. Combine and simmer: Pour the sauce into the skillet with the pork mixture. Add the entire bag of tri-color slaw mix and stir everything together to combine. Cook, stirring frequently, until the slaw begins to wilt and the sauce thickens, which should take about 2 to 3 minutes.
5. Serve and garnish: Spoon the pork and slaw mixture over warm rice in bowls. Top with the reserved green onions, a sprinkle of sesame seeds, and crispy wonton strips. Add a drizzle of Sriracha for heat, if desired.

Recipe Tips

• How do I keep the slaw from getting soggy? The key is to cook it quickly. Add the slaw at the very end and cook just until it begins to wilt. It should still have a pleasant crunch when you serve it.
• Can I use a different protein? Absolutely. This recipe works great with ground chicken, ground turkey, or even ground beef. You could also use crumbled tofu for a vegetarian version.
• Is this recipe good for meal prep? Yes, it’s perfect for meal prep. Cook the pork mixture and rice ahead of time and store them in separate airtight containers in the refrigerator. Reheat and assemble when you’re ready to eat.
• How can I add more vegetables? Feel free to add other finely chopped vegetables along with the slaw, such as shredded carrots, edamame, or water chestnuts for extra crunch.

Topping and Garnish Ideas

This bowl is all about the toppings! Beyond the recipe’s suggestions, try adding:

• A drizzle of spicy mayo
• Chopped peanuts or cashews
• Fresh cilantro
• A fried egg on top

How To Store Egg Roll Bowls

Refrigerate: Store the cooked pork and slaw mixture separately from the rice in airtight containers in the refrigerator for up to 4 days. Store toppings like wonton strips at room temperature to keep them crispy. Freeze: The pork and slaw mixture can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. Rice can also be frozen separately.

Egg Roll Bowls Nutrition Facts

• Calories: 260 kcal
• Carbohydrates: 22g
• Protein: 25g
• Fat: 8g
• Saturated Fat: 3g
• Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Egg Roll In A Bowl With Coleslaw Mix Recipe
• Pioneer Woman Buffalo Deviled Eggs Recipe
• Pioneer Woman Pickled Eggs Recipe