Shrimp Egg Roll Rice Bowl
with Apricot-Chili Duck Sauce
Ever ordered egg rolls for the kids and eaten most of them yourself? Our chefs have, too, which is why they created this deconstructed egg roll in a bowl. Less fried, but still super tasty because we’d never tease you like that! Crisp, browned pork is coated in a sweet, tangy sauce while shredded egg roll veggies are sauteed in a savory sesame-soy mixture. Everything is layered over buttery rice with a spicy-sweet duck sauce—just like your fave takeout—all in under 30 minutes!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
1 unit
Onion
2 unit
Apricot Jam
2 ounce
Sweet Thai Chili Sauce
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
10 ounce
Shrimp
(Contains Shellfish)
1 teaspoon
Garlic Powder
4 ounce
Coleslaw Mix
4 ounce
Shredded Carrots
1 tablespoon
Sesame Oil
(Contains Sesame)
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 11⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Wash and dry produce. • Halve, peel, and thinly slice onion.
• In a small bowl, combine apricot jam, chili sauce, half the soy sauce, and 3 TBSP hot water (5 TBSP for 4 servings). Set apricot-chili duck sauce aside.
• In a large pan, heat a drizzle of oil over medium-high heat. Add pork*, garlic powder, and a pinch of salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. • Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes more. Add half the apricot-chili duck sauce; cook, stirring occasionally, until pork is glazed and coated, 1-3 minutes more. • Turn off heat. Transfer pork to a plate; tent with foil until ready to serve. Wipe out pan.
Rinse shrimp* under cold water; pat dry with paper towels. Swap in shrimp or beef* for pork; cook through this step as instructed (no need to break up shrimp into pieces!).
• Heat a drizzle of oil in same pan over medium-high heat. Add coleslaw mix, carrots, and onion; cook, stirring occasionally, until tender and browned, 5-7 minutes. • Add sesame oil and remaining soy sauce. Cook, stirring, until flavors meld, 1-2 minutes. Season with salt and pepper to taste.
• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls; top with pork, veggies, and crispy fried onions. Drizzle with remaining apricot-chili duck sauce. Serve.
Shellfish is fully cooked when internal temperature reaches 145°.
