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PdfStart rice cooking (2 cups dry → ~6 cups cooked).
In a large skillet, brown ground meat with a little oil, garlic, and ginger (if using).
Add shredded cabbage + carrots, cook 5–7 minutes until softened but still crisp.
Stir in soy sauce, taste, adjust with pepper or chili flakes if desired.
Meanwhile, boil or steam corn 8–10 minutes.
Serve egg roll mix over rice with corn on the side.