Easy One-Pan Egg Roll Rice Bake with Ground Pork Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, you can lightly toast the raw rice in a dry pan for a few minutes before adding it to the baking dish. This introduces a nutty aroma that complements the ginger in the broth. Be careful not to burn the rice, as it can turn bitter very quickly. Once toasted, let it cool slightly before assembling the rest of the dish to ensure the pork does not begin to cook prematurely.

If you find the top of the cabbage is browning too quickly before the rice underneath is finished, tent the dish loosely with a piece of aluminum foil. This prevents the vegetables from charring while allowing the internal heat to continue cooking the rice and pork.

Removing the foil for the final ten minutes of the baking process will help achieve that desired golden, slightly crisp texture on the cabbage that makes this dish so satisfying.

Variations

• Spicy Pork Bake: Add two tablespoons of chili garlic sauce or a teaspoon of red pepper flakes to the broth before pouring it over the rice. This adds a consistent heat that cuts through the richness of the pork.
• Extra Veggie Boost: Add a cup of frozen peas or diced bell peppers when layering the coleslaw mix. These vegetables add extra color and texture, making the dish even more vibrant.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat in the microwave or in a preheated 350°F oven until warmed through.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Keep the container in the refrigerator to maintain freshness.

The rice may absorb more of the remaining liquid over time, which can change the texture slightly, but the flavors will continue to meld and develop in the refrigerator. Consume within three to four days for the best quality and safety.

You can assemble the rice, pork, and broth in the baking dish a few hours before you plan to cook it, provided you keep it refrigerated.

Do not add the coleslaw mix until you are ready to bake, as the raw vegetables can release moisture if left sitting in the liquid for too long. When ready to bake, take the dish out of the refrigerator and let it sit for about 15 minutes before placing it in the preheated oven.

Serving ideas

Serve this dish hot directly from the baking dish, using a large spoon to ensure everyone gets a balanced portion of rice, pork, and vegetables.

Because it is a complete meal in one pan, it pairs excellently with a simple side salad or some steamed edamame if you want additional texture and color on the table. The savory, ginger-forward profile makes it a comforting main course for any night of the week.

Consider offering a small side of extra soy sauce or a drizzle of chili oil for those who prefer a bit more heat and saltiness. A sprinkling of sliced green onions or toasted sesame seeds can add a fresh finish and a nice visual contrast to the golden, baked top of the casserole. Serve immediately while the rice is at its fluffiest and the vegetables are still warm and tender.

Frequently asked questions

Recipe card

Easy One-Pan Egg Roll Rice Bake with Ground Pork

Prep 10 minCook 45 minRest 5 minTotal 1 hServes 4

Ingredients

• 1 1/2 cups long-grain white rice, uncooked
• 1 lb ground pork
• 3 cups soy ginger broth
• 1 bag (14 oz) coleslaw mix (shredded cabbage and carrots)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch ceramic baking dish lightly. Spread the uncooked white rice evenly across the bottom of the dish. Take the raw ground pork and crumble it into small, uniform pieces directly over the layer of rice, ensuring it is distributed well throughout the baking dish.
2. Pour the soy ginger broth carefully over the rice and ground pork, making sure the liquid reaches all corners of the dish to help the rice cook evenly. Pile the shredded green cabbage and carrots on top of the pork and rice mixture. Do not stir the ingredients; keeping them layered helps the rice absorb the flavors while the vegetables steam.
3. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for another 10 minutes until the liquid is absorbed, the rice is tender, and the ground pork reaches an internal temperature of 160°F (71°C). Let the dish rest for 5 minutes before scooping and serving to ensure the rice texture is perfect.

Contains: gluten, soy

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

55 g

Fat

18 g

Fiber

4.5 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.