In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 pound of ground pork or chicken and cook until browned and cooked through, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Remove the meat from the skillet and set aside. Tip: Browning the meat adds a depth of flavor and helps develop a rich base for your dish. In the same skillet, add 1 small finely chopped onion, 3 minced garlic cloves, and 1 teaspoon of minced ginger. Sauté for about 2-3 minutes until fragrant and the onion becomes translucent. Add 4 cups of thinly sliced green cabbage and 1 large julienned or shredded carrot to the skillet. Stir fry for about 5-6 minutes, until the vegetables are tender-crisp. Tip: Stir frying the vegetables quickly at high heat helps them retain their crunch and bright color. Return the cooked meat to the skillet. Stir in 3 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of sriracha (optional), and 1 teaspoon of sugar. Cook for an additional 2-3 minutes, stirring to combine and heat through. Garnish with 2 sliced green onions and sesame seeds if desired. Tip: The garnishes add a fresh touch and a bit of crunch, enhancing both the flavor and presentation of the dish.
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title: “Egg Roll In A Bowl” ShowToc: true date: “2024-10-01” author: “Roland Wise”
Be sure to try my Shrimp Fried Rice and Chinese Chicken Salad recipes next!
Egg Roll in a Bowl
There’s nothing better than a delicious, flavorful Egg Roll in a Bowl- the concept is genius! You can enjoy all the incredible flavors of a classic takeout dish and turn it into a 30-minute low carb meal! The sauce in this recipe is savory, well-rounded, and full of flavor! This meal is complete and satisfying on its own, but there are tons of add-on options that you can play around with as well. (Frozen veggies, avocado, rice, chow mein noodles, chopped peanuts, and more!) Be sure to check out my PRO tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Scramble the egg and set aside. Cook and crumble the meat and cook the onions until softened. Drain grease and set aside.
Add the sauce and let it simmer and reduce for 4 minutes. Add the cabbage and carrots and let those soften for 5-6 minutes.
Add the meat back and eggs back and toss to combine and heat through. Garnish with sesame seeds and green onions and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well!
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3-Quart Stainless Steel Sauté Pan 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time.
