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Sesame Pork and Cabbage Rice Bowls

Sesame Pork and Cabbage Rice Bowls

Ground pork and cabbage make a fast skillet topping for cooked rice. Brown the pork before adding the cabbage so the meat develops color rather than steaming. The sauce is a simple mix of soy, rice vinegar, and sesame oil that clings to the vegetables.

Serves: 4
Prep: 12 minutes
Cook: 18 minutes

Ingredients

Method

  1. Heat neutral oil in a large skillet over medium-high heat. Add pork and cook for 6 to 8 minutes, breaking it into small pieces until browned and cooked through.
  2. If the pan has excess fat, carefully spoon most of it away. Add garlic and ginger and stir for 30 seconds.
  3. Add cabbage and carrot. Cook for 4 to 5 minutes, stirring, until the cabbage softens but still has a little bite.
  4. Whisk soy sauce, rice vinegar, sesame oil, and sugar together. Pour over the skillet and toss until evenly coated.
  5. Divide warm rice into four bowls and spoon the pork and cabbage mixture over it.
  6. Finish with scallions and sesame seeds. Serve hot, keeping extra rice and topping in separate containers for later.

Variations

Use ground chicken or turkey instead of pork, cooking poultry to 165°F. Add a spoonful of chili crisp at the table or replace cabbage with a bag of coleslaw mix. Browned mushrooms can replace half the meat for a different texture.

Storage and reheating

Refrigerate the pork mixture and rice separately in covered containers and use within 3 to 4 days. Reheat both until steaming; add a teaspoon of water to the rice before warming. Keep sesame seeds and scallions separate until serving.

Read the plan dinner leftovers as tomorrow's lunch and pantry-first meal planning guide for more ways to plan lunch. Add this recipe to the Lucru Home meal planner and list any missing ingredients before shopping.


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