Ground pork gets browned until deeply savory, then simmered with onion, garlic, and fresh ginger for that unmistakable egg roll flavor without any wrapper in sight. A full bag of shredded cabbage and carrots wilts right into the skillet, staying just crisp-tender so every bite has real texture. A splash of rice vinegar and a hit of sriracha (if you're feeling spicy) brighten the whole thing up, and it all comes together in one pan in under 20 minutes. Finished with green onions and a sprinkle of sesame seeds, this bowl delivers all the takeout flavor you're craving in a fraction of the time. It's a genuinely solid choice for a gluten free dinner rotation, especially on nights when you want something fast, filling, and low-fuss.
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Heat the sesame oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 6ā8 minutes. Drain any excess fat if needed, leaving about 1 tablespoon in the pan.
Push the pork to one side of the pan. Add the onion to the cleared space and cook, stirring occasionally, until softened and translucent, about 3ā4 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic doesn't burn.
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