Egg Roll in a Bowl for the Crew

Fast pork and cabbage skillet with takeout flavour

• Prep: 20 min
• Cook: 20 min
• Serves 8
• Difficulty: easy

Ground pork, cabbage, carrots, ginger, and sesame are stir-fried and served over rice.

Why crews like it: It uses one large pan and forgiving ingredients that can wait for a call.

Ingredients

• 4 lb ground pork
• 4 lb coleslaw mix
• 4 cups rice
• 3/4 cup soy sauce
• 3/8 cup fresh ginger
• 2 bunches green onions

Instructions

1. Start rice: Start rice first because it needs covered steaming time while the skillet cooks.
2. Mix sauce: Stir soy sauce, ginger, garlic, sesame oil, and a little brown sugar in a bowl.
3. Heat skillet: Heat a large skillet or griddle over medium-high and add a thin layer of oil.
4. Brown pork: Break pork into small crumbles and cook until browned with no pink showing.
5. Confirm temperature: Check several pork crumbles; they must reach 165°F before holding.
6. Add cabbage: Add coleslaw mix in handfuls, stirring after each addition so it contacts the heat.
7. Pour sauce: Pour sauce around the pan edge and toss for 2 minutes; avoid soaking the cabbage.
8. Finish texture: Stop cooking when cabbage is wilted but still has crunch, not limp and wet.
9. Hold components: Keep pork mixture above 140°F and fluff rice just before the break.
10. Top bowls: Spoon rice and pork mixture into bowls, then scatter green onions and sesame seeds.
11. Hold for call interruptions: If tones drop mid-cook: turn off direct heat and cover Ground pork — hold at 140°F in a warm cabinet or 200°F oven, never below 140°F for more than 30 minutes cumulative. Log hold time on the pan with a grease pencil. If tones drop after service, cover hot food and keep sides on low heat or ice as appropriate. On return, spot-check proteins at safe internal temp before reopening the line.
12. Pack down leftovers safely: Cool Ground pork and hot components in a shallow baking dish within two hours — food left out too long isn't safe to eat. Label with date; reheat proteins to 165°F minimum before second shift. Store cold components separately so textures survive overnight.

Tonight's spread

• Main: Pork egg roll skillet bowls
• Sides: mandarin oranges, edamame
• Condiments: chili oil, sesame seeds, soy sauce
• Set hot components closest to the crew; cold crunch and toppings at the far end of the line.
• Keep a backup tray at 200°F for firefighters returning from a run.

Hall tips

• Use a griddle for the fastest cabbage cook.
• Add chili oil at the table.
• Do not salt early; soy sauce is salty.

Substitutions

• Use ground turkey for pork.
• Use cauliflower rice for lower carbs.

Meal prep

Make-ahead: shred vegetables and mix sauce 2 days ahead. Storage: refrigerate for 3 days. Reheating: heat pork mixture to 165°F.

Leftovers

• Cool Ground pork in shallow pans within two hours; label with date and reheat to 165°F before second shift.
• Store cold sides separately — hot and cold stacked overnight ruins texture.
• Fold into lettuce wraps the next day.

• large skillet or griddle
• rice cooker
• thermometer

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