Pork Gyoza Rice Bowls

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

Pork Gyoza Bowls

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!

Pork Gyoza Bowls

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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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.

Author:
Kirsten

Ingredients

  • 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)

Instructions

  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.

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