Egg Roll in a Bowl is a versatile dish that's easy to customize based on your dietary preferences. You can usually go with a combination of leaner and slightly fattier ground meat to keep it delicious while managing fats. For a vegan twist, tofu makes a fantastic substitute for ground meat. Plus, pair it with frozen edamame for added starch and protein on the side or as an appetizer.
This flavorful dish features ground turkey, chicken, or pork, cooked to perfection with a touch of sesame oil and garlic. Add in sliced mushrooms, water chestnuts for crunch, and a slaw mix (kale, broccoli, or cabbage, your choice). The whole combination is brought to life with eggs and seasoned with coconut aminos, rice vinegar, ginger, and pepper. It's a delicious and satisfying option that can be tailored to your taste and dietary needs. Enjoy a fusion of flavors in every bite!
INGREDIENTS
2 lbs ground turkey, chicken, or pork
1 T sesame oil
1 clove garlic minced
1 pkg sliced mushrooms
1 bag chopped broccoli (optional)
1 8 oz can sliced water chestnuts, drained
1 bag slaw mix (kale/broccoli/cabbage any work)
3 eggs
1/4 c coconut aminos
3 T rice vinegar
1 tsp ginger or 1 tsp fresh minced
1 tsp pepper
STEPS
Add oil and garlic to a large skillet or wok over medium heat. Add meat and cook until crumbled and cooked through.
Season meat with pepper, ginger, rice vinegar, & coconut aminos. Add mushrooms & water chestnuts, let cook a few.
Add slaw and broccoli, turn to low and cover for a few min. Once wilted, make a little hole or well and crack eggs 1 at a time to scramble. I usually add one more splash of coconut aminos before serving.
Salt to taste, there’s usually plenty of salt in the aminos so I don’t add. Serve by itself or over rice (shoot for a serving of rice if having to keep that balance) or choose cauli rice.
Egg Roll in a Bowl
Ingredients
- 2 lbs ground turkey, chicken, or pork
- 1 T sesame oil
- 1 clove garlic minced
- 1 pkg sliced mushrooms
- 1 bag chopped broccoli (optional)
- 1 8 oz can sliced water chestnuts, drained
- 1 bag slaw mix (kale/broccoli/cabbage any work)
- 3 eggs
- 1/4 c coconut aminos
- 3 T rice vinegar
- 1 tsp ginger or 1 tsp fresh minced
- 1 tsp pepper
Steps
- Add oil and garlic to a large skillet or wok over medium heat. Add meat and cook until crumbled and cooked through.
- Season meat with pepper, ginger, rice vinegar, & coconut aminos. Add mushrooms & water chestnuts, let cook a few.
- Add slaw and broccoli, turn to low and cover for a few min. Once wilted, make a little hole or well and crack eggs 1 at a time to scramble. I usually add one more splash of coconut aminos before serving.
- Salt to taste, there’s usually plenty of salt in the aminos so I don’t add. Serve by itself or over rice (shoot for a serving of rice if having to keep that balance) or choose cauli rice.
I usually do 1 lb of leaner chicken or turkey and 1 lb of the more fatty cut to keep it tasting good but keeping fats a little lower. Frozen edamame is a great side or appetizer as it adds a little starch and more protein. If vegan, tofu works instead of ground meat.
PROTEIN meat, eggs
FAT meat if not lean, eggs, & oil
FIBER all the veggies
STARCH none unless you serve over rice