Description

This Easy Egg Roll in a Bowl recipe is a quick, high-protein, low-carb dinner that tastes like takeout but is healthier and easy to make.

Ingredients

Scale

1 lb ground pork or chicken
2 large eggs
4 cups coleslaw mix
3 cloves garlic, minced
1 tbsp ginger, grated
3 green onions, sliced
3 tbsp soy sauce (low-sodium)
2 tsp sesame oil
1 tbsp rice vinegar
1 tsp sriracha or chili paste (optional)
½ cup water chestnuts, sliced (optional)
1 cup mushrooms, finely chopped (optional)

Instructions

Mince the garlic, grate the ginger, and slice the green onions. Shred cabbage and carrots if not using coleslaw mix.
Heat a large skillet or wok over medium-high heat. Add 1 tbsp sesame oil and cook ground pork or chicken until browned and cooked through, about 5-7 minutes. Remove from pan and set aside.
In the same skillet, add another tsp of sesame oil and sauté garlic and ginger for 30 seconds until fragrant.
Add coleslaw mix and stir-fry for 3-5 minutes until cabbage is tender but still crunchy.
In a small bowl, whisk together soy sauce, rice vinegar, and sriracha (if using). Pour over the veggies and stir to coat evenly.
Push veggies to one side of the pan and crack eggs into the empty space. Scramble until cooked through, then mix into the veggies.
Add cooked ground meat back to the skillet and stir everything together. Cook for another 2 minutes to meld flavors.
Garnish with sliced green onions and an extra drizzle of sesame oil. Serve hot.

Notes

[‘Use fresh garlic and ginger for the best flavor.’, ‘Scramble eggs just until set to avoid overcooking.’, ‘Taste and adjust soy sauce based on preference.’, ‘Switch up the protein with ground beef, shrimp, or tofu.’]

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 250
Fat: 15
Carbohydrates: 10
Protein: 20

Keywords: egg roll in a bowl, high protein dinner, low carb recipe, quick dinner, healthy comfort food