Northeast Chinese Rice Bundles
A comforting Dongbei specialty featuring fluffy rice tossed with savory egg and meat sauce, mixed with tender roasted vegetables, all wrapped in crisp lettuce leaves and silky tofu skin. Pure comfort food perfect for sharing.
Story
This hearty rice bundle is a beloved home-cooked dish from China's northeastern region. The beauty lies in mixing everything together at the table, letting each person build their own perfect wrap.
Ingredients
cooked short-grain rice
2 cups
ground pork
150g
eggs
2 large
potato
1 medium
Japanese pumpkin or butternut squash
150g
Chinese eggplant
1 small
bell pepper
1/2 cup diced
tofu skin (doufu pi)
4 sheets
butter lettuce or boston lettuce
8 leaves
soy sauce
2 tbsp
sesame oil
1 tsp
garlic
3 cloves, minced
vegetable oil
2 tbsp
Instructions
1
Prepare the vegetables
Cut potato and pumpkin into small cubes (about 1cm). Slice eggplant similarly. The vegetables should be bite-sized for easy mixing.
2
Make the egg meat sauce
Heat oil in a wok over medium-high heat. Add ground pork and break it apart, cooking until browned. Push to the side, scramble eggs in the empty space, then mix together. Add soy sauce, garlic, and a splash of water. Let it simmer for 2 minutes until slightly saucy. Set aside.
3
Cook the vegetables
In the same wok, add a bit more oil if needed. Stir-fry potato and pumpkin first for 3 minutes, then add eggplant and bell pepper. Cook until everything is tender but not mushy, about 5-6 minutes. Season with a pinch of salt.
4
Assemble and serve
Put cooked rice in a large bowl. Add the egg meat sauce and stir-fried vegetables. Toss everything together gently. Serve wrapped in lettuce leaves and tofu skin, or simply spooned over rice in bowls.
