Egg Roll in a Bowl
User Reviews
5
Egg Roll in a Bowl
Description
This recipe begins by sautéing minced ginger, garlic, and green onions in canola oil for a fragrant base. Ground pork is added and cooked thoroughly while broken into small crumbles. Then shredded cabbage and carrots provide body and crunch, simmered with soy sauce, rice vinegar, black pepper, and sriracha for a balanced savory, tangy, and spicy profile.
Finishing touches include toasted sesame oil stirred in off the heat and reserved green onions for freshness. Optional sesame seeds add a subtle nutty flavor and textural contrast. The dish can be served alone, atop rice or cauliflower rice, or with a fried egg for additional richness.
Variations allow for gluten-free or paleo diets by substituting soy sauce accordingly or using plant-based meat alternatives to make it vegetarian or vegan. Adjust spice levels by varying sriracha quantities. Leftovers keep well refrigerated for a few days. If excess liquid accumulates, reducing it by stirring aside the vegetables and simmering briefly helps avoid sogginess.
Ingredients
- 1 tablespoon canola oil or other neutral tasting cooking oil
- 5 green onions sliced, about 1/2 cup of the dark green parts reserved
- 1 tablespoon ginger from about a 1" piece (or garlic paste, fresh, minced
- 2 cloves garlic minced
- 16 oz. ground pork or ground meat of choice - chicken, turkey, beef, or plant-based substitute
- 16 oz. cabbage from a coleslaw bag is fine! About 5 cups, shredded
- 1 cup carrot matchstick or shredded
- 1/4 cup soy sauce low sodium or gluten-free if preferred, or liquid aminos
- 1 tablespoon rice vinegar
- 1/4 teaspoon black pepper
- 1-2 teaspoons sriracha or chili garlic sauce (more or less depending on spice preference)
- 1 teaspoon sesame oil toasted
- sesame seeds for garnish (optional)
Instructions
- In a large skillet, heat the canola oil (1 tablespoon) over medium heat. Add the sliced green onions (reserving 1/2 cup of the dark green parts for later), the minced garlic cloves (3), and the minced ginger (1 tablespoon). Sauté for 1-2 minute, until fragrant and beginning to brown.
- Add the ground pork (16 oz). Break apart with a wooden spoon into crumbles and brown until completely cooked (about 4-5 minutes).
- Add the shredded cabbage (16 oz.), carrots (1 cup), soy sauce (1/4 cup), rice wine vinegar (1 tablespoon), black pepper (1/4 teaspoon), and sriracha (1-2 teaspoons). Stir together and sauté for 5-10 minutes, or until veggies are cooked to your liking.
- Turn off the heat. Stir in the sesame oil (1 teaspoon) and the reserved green onions (1/2 cup). Garnish with sesame seeds and more hot sauce if desired. Serve on its own, on top of rice or cauliflower rice, and/or with a fried egg on top.
Notes
- Use gluten-free soy sauce (like tamari) to make the dish gluten-free.
- For paleo or Whole30, substitute soy sauce with compliant liquid aminos and ensure hot sauce is compliant or omit.
- Vegetarian or vegan versions can use plant-based ground substitutes or tofu crumbles.
- Adjust spice by varying sriracha amount or substitute with chili garlic sauce as preferred.
- Store leftovers in an airtight container for 2-3 days refrigerated.
- If the dish becomes too liquidy, push veggies aside, increase heat to reduce liquid, then stir back together.
- Fresh ginger and garlic powder can be substituted using 1 teaspoon each when adding the ground pork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 13g | 4% |
| Protein | 23g | 46% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 980mg | 41% |
| Potassium | 708mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5615IU | 112% |
| Vitamin C | 48mg | 53% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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