This is one of those go-to dishes at our house that’s quick, easy and packed with flavor. There are a million versions of the “Egg Roll in a Bowl” online and I encourage you to find the ones that fit your preferences. But right now, in the middle of a frigid Minnesota winter, I love that I can still utilize some locally grown vegetables and amp up the flavor with pantry staples + garlic & ginger.

Cabbage and Mushroom Egg Roll in a Bowl

Gather this:

• 1 cup white rice
• 1 1/2 cup water
• 1/2 tsp salt
• 1 lb ground turkey, chicken or pork
• 1 tbsp avocado oil
• 8 ounces mushrooms, chopped (whatever your favorite type is will work!)
• 1 tbsp freshly grated ginger (on a microplane)
• 3-4 small cloves of garlic, pressed
• 3 green onions, chopped and separated (put the white and light green parts with the ginger and garlic, reserve the dark green parts for the end)
• 3 cups chopped or shredded cabbage
• 1/3 cup tamari or soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1/2 tsp fish sauce
• sriracha mayo or gochujang sauce for topping

Do this:

Wash the rice. In a medium saucepan, add the rice, water and salt and turn the heat to medium. Bring the water to a boil, then reduce to a low simmer, cover and set a timer for 15 minutes.

Meanwhile, heat the avocado oil in a large skillet over medium high heat. Add the mushroom and ground meat, using a wooden spoon to break up the meat. When the meat is almost cooked through, add the ginger, garlic and white/light green onions. Stir to combine. Add the cabbage and switch to tongs to toss the entire mixture together. Add the tamari, sesame oil, rice wine vinegar and fish sauce to the pan and continue to cook until the cabbage wilts (but isn’t mushy) and the sauce thickens.

To serve, put a scoop of rice in a bowl, top with the cabbage, meat and mushroom mixture and garnish with sriracha mayo and green onions.