Pork Gyoza Rice Bowls

Bring the takeout home with these pork gyoza rice bowls! Satisfy your crazing for fast food with this recipe for a healthier alternative.


  • 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.