Ingredients:

500g/1 lb ground pork (can substitute with ground chicken, ground beef, ground turkey or diced tofu)
1 onion, diced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 Tbsp minced fresh garlic
1 Tbsp ground ginger
¼ cup less sodium soy sauce
1-2 Tbsp sriracha or chilli sauce
1 (16 ounce) bag coleslaw mix
½ cup grated or “matchstick” carrots
2 green onions, thinly sliced
Salt and pepper, to taste
1 tablespoon hoisin sauce
Salt and pepper
sesame seeds
1 cup (uncooked) brown rice

Directions:

Wash Brown rice to remove excess starch.

Add one cup of brown rice with 1&1/4 cup water to a pot bring to a boil reduce heat and simmer on low for 25 mins until water has been absorbed and rice is tender.

Heat a large wok or flat and deep pan over medium-high heat.

Add ground meat and cook, stirring, until no longer pink. Drain; return meat to wok/pan.

Add diced onion, sesame oil, and rice vinegar to the skillet. Cook, stirring, for a few more minutes (until onion is tender).

Add garlic, ginger, soy sauce, hoisin sauce, siracha/chilli sauce coleslaw mix, and carrots to the skillet. season with salt and pepper.

Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted.

Remove skillet from the heat. Top with green onions and sesame seeds.