Egg roll bowls with rice

This deconstructed take on egg rolls that comes together in one skillet and packs neatly into containers for the week ahead. Heat about 1 tsp oil in a large skillet over medium heat, then add 2 lb ground pork, turkey, or chicken, breaking it up with a spoon as it cooks until it's no longer pink. Add in 8 oz shredded cabbage, 2 thinly sliced green onions, ¼ c soy sauce or coconut aminos, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp garlic powder and 1 tsp ground ginger, then toss everything together and continue cooking for about 5 minutes, until the cabbage softens. Divide 2 c cooked rice evenly among four meal prep containers, top each with the egg roll mixture, let cool, then cover and store in the fridge for up to 4 days.