Egg Roll in a Bowl
This Egg Roll in a Bowl comes together in 15 minutes and is packed with protein and flavor. Made with either ground pork or beef, cabbage, garlic, ginger, sesame oil, soy sauce, and green onions.
Ingredients
- 1 lb ground beef, (nutrition calculated with 85/15 beef)
- 1 teaspoon minced garlic
- 14 ounces shredded cabbage or coleslaw mix
- 1/4 cup low-sodium soy sauce, or coconut aminos (see note)
- 1 teaspoon ground ginger
- 2 teaspoons sriracha
- 1 whole egg
- 1 tablespoon sesame oil
- 2 tablespoons sliced green onions
Equipment
large skillet (I love this nontoxic one from GreenPan!)
meat chopper (makes breaking up the beef easier)
Instructions
- In a large skillet, brown the pork or beef until no longer pink. Add the garlic and sautee for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sautee until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down.
- Make a well in the center of the skillet and add the egg. Scramble until done over low heat.
- Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.
Video
Notes
This recipe yields 4 servings. Divide the pan in 4 to figure out serving or weigh it and divide by 4. Weight will vary for each person that makes it depending on brand or type of meat.
Serving: 1serving, Calories: 328kcal, Carbohydrates: 8g, Protein: 25g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 736mg, Potassium: 595mg, Fiber: 3g, Sugar: 3g, Vitamin A: 190IU, Vitamin C: 39mg, Calcium: 72mg, Iron: 3mg