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.

Julian and I had a craving for gyozas the other night.  I decided to make a bowl with the typical gyoza ingredients instead of opting for the fried fast food.  This recipe was great because it was quick and easy to make, but still satisfied our cravings!

Tips to Make the Ultimate Pork Gyoza Rice Bowls

While the full recipe details are available below, here are some tips to make the best gyoza bowls.

• Meat: to achieve an authentic gyoza flavor, I recommend using lean ground pork.  However, you can use the lean ground version of whichever meat you prefer.  
• Vegetables: in this recipe, I use fresh ginger root, edamame beans, onions, green onions, and cabbage.  You can also add other vegetables to sneak more healthy ingredients into this meal!
• Sauces: soy sauce and rice vinegar are combined to create a copycat sauce to what a typical dipping sauce is for gyoza.  This sauce is optional and you can either add it to the rice bowls as they cook, or as a topping to individual bowls.
• Rice: I generally prefer to use brown rice when making dishes like this because it has slightly more health benefits than white rice.  However, you can use white rice if you prefer.  To use brown rice, be sure to account for the additional cooking time that is needed.

Serve this as the main dish for dinner, or meal prep to take for lunches during the week.  You can also serve a side salad with this meal if you would like.

This is a meal that I find tastes even better the next day!  Save leftovers from dinner for lunch the next day!  Refrigerate in an airtight container for up to three to four days.

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