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Pork Gyoza Bowls

Written by Scrambled & Scrumptious
  • 45 mins
  • 4

Hungry belly, meet our Pork Gyoza Bowls. You'll be full for hours! See more from Scrambled and Scrumptious at


  • one cup brown rice, uncooked
  • eight cups cabbage, shredded (approximately 1/2 a cabbage)
  • two tsp sesame oil
  • three tbsp fresh ginger, grated
  • 1.33 cup onion, chopped fine (approximately 1/2 a large onion)
  • one bunch green onions, sliced and greens and whites separated
  • one lb lean ground pork
  • one tbsp soy sauce
  • half tsp salt
  • two cups edamame
  • two tbsp soy sauce
  • three tbsp rice vinegar
  • one tbsp sliced green onion greens (from bunch above)


  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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