with Apricot-Chili Duck Sauce
Ever ordered egg rolls for the kids and eaten most of them yourself? Our chefs have, too, which is why they created this deconstructed egg roll in a bowl. Less fried, but still super tasty because we’d never tease you like that! Crisp, browned pork is coated in a sweet, tangy sauce while shredded egg roll veggies are sauteed in a savory sesame-soy mixture. Everything is layered over buttery rice with a spicy-sweet duck sauce—just like your fave takeout—all in under 30 minutes!
Allergens
Utensils
Tags
Shredded Carrots
4 ounce
Sweet Thai Chili Sauce
2 ounce
Apricot Jam
2 unit
Onion
1 unit
Ground Beef
10 ounce
Soy Sauce
2 tablespoon
Sesame Oil
1 tablespoon
Crispy Fried Onions
1 unit
Coleslaw Mix
4 ounce
Jasmine Rice
0.75 cup
Garlic Powder
1 teaspoon
Cooking Oil
2 teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Wash and dry produce.
Halve, peel, and thinly slice onion.
In a small bowl, combine apricot jam, chili sauce, half the soy sauce, and 3 TBSP hot water (5 TBSP for 4 servings). Set apricot-chili duck sauce aside.
In a large pan, heat a drizzle of oil over medium-high heat. Add pork*, garlic powder, and a pinch of salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes.
Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes more. Add half the apricot-chili duck sauce; cook, stirring occasionally, until pork is glazed and coated, 1-3 minutes more.
Turn off heat. Transfer pork to a plate; tent with foil until ready to serve. Wipe out pan.
Swap in beef* for pork.
Heat a drizzle of oil in same pan over medium-high heat. Add coleslaw mix, carrots, and onion; cook, stirring occasionally, until tender and browned, 5-7 minutes.
Add sesame oil and remaining soy sauce. Cook, stirring, until flavors meld, 1-2 minutes. Season with salt and pepper to taste.
Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). 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.
1080
kcal
Calories
47
g
Fat
16
g
Saturated Fat
111
g
Carbohydrate
42
g
Sugar
3
g
Dietary Fiber
34
g
Protein
110
mg
Cholesterol
1630
mg
Sodium
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with Cauliflower “Rice” & Crispy Fried Onions