Pork Gyoza Rice Bowls

• 1 cup rice, uncooked
• 8 cups of cabbage, shredded (approximately 1/2 a cabbage)
• 2 tsp sesame oil
• 3 tbsp fresh ginger, grated
• 1 + 1/3 cup onion, chopped fine (approximately 1/2 a large onion)
• 1 bunch green onions, sliced and greens and whites separated
• 1 lb lean ground pork
• 1 tbsp soy sauce
• 1/2 tsp salt
• 2 cups edamame

Sauce (Optional):

• 2 tbsp soy sauce
• 3 tbsp rice vinegar
• 1 tbsp sliced greed onion greens (from bunch above)

1. Cook rice according to package directions.
2. Microwave cabbage for 30 seconds and let cool.  Using a kitchen towel, squeeze the liquid out of the cabbage and set aside.
3. Heat a large non-stick skillet, on medium.  Add sesame oil, ginger, onion, and green onion whites.  Cook until soft, approximately 2 minutes.
4. Add ground pork and cook, breaking apart with a wooden spoon.  Cook until pork is almost heated through, approximately 5 minutes.
5. Add the cabbage, soy sauce, salt, and edamame to the skillet and cook until the edamame is heated through, approximately 2 minutes.
6. Add rice to the skillet and mix until well combined.  Cook another 2 minutes and remove from heat.
7. Optional: Add sauce to the skillet and mix until well incorporated.  Scoop into bowls and serve.