Egg Roll in a Bowl
Ingredients
- Bowl:
- 1 lb ground chicken or ground turkey
- 1 tablespoon sesame oil
- 4 cups coleslaw mix or shredded cabbage
- 1 cup shredded carrots
- 3 green onions sliced (white and green parts separated)
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha optional
- 1 teaspoon sesame oil
- Serving:
- Sesame seeds extra green onions
- Optional: cauliflower rice or white rice
Instructions
- Mix all sauce ingredients in small bowl. Set aside.
- Heat 1 tablespoon sesame oil in large skillet over medium-high heat.
- Add ground chicken or turkey. Break up with wooden spoon.
- Cook 5 to 7 minutes until browned with no pink remaining.
- Push meat to sides. Add garlic, ginger, and white parts of green onions to center.
- Cook 30 seconds until fragrant. Stir together.
- Add coleslaw mix and carrots.
- Pour sauce over everything.
- Stir together. Cook 3 to 4 minutes until cabbage is tender but crunchy.
- Taste and adjust seasoning.
- Sprinkle with green onion tops and sesame seeds.
- Serve hot over rice or as is.
Notes
- Use high heat for stir-fry flavor
- Do not overcook cabbage — keep it crunchy
- Break up ground chicken or turkey into small pieces
- Prep all ingredients before cooking
- Adjust sauce to taste at the end
- Low carb if served without rice
- Store leftovers for up to 4 days
- Freezes well for up to 3 months
- Ground beef works but is higher in fat
- Add more vegetables like bell peppers or mushrooms