Egg Roll in a Bowl
Servings: 4
Ingredients
- 1/2 tablespoon vegetable oil
- 1 lb. ground turkey, beef, pork or chicken
- 1/2 small onion finely diced
- 2 carrots peeled and julienned
- 2 to 3 cups shredded cabbage or coleslaw mix
- 1 cup bean sprouts
- 2 or 3 cloves garlic minced
- 1 teaspoon fresh or ground ginger
- 1/4 cup coconut aminos or soy sauce + more if needed
- salt and pepper
- 2 large eggs whisked; or egg ribbons*
- sriracha optional for some heat
- sesame oil optional
- green onions finely diced; for garnish
Instructions
- Add oil to a pan or large skillet over medium high heat. Add the ground meat and cook until all browned and cooked through.
- Add the onions, carrots, shredded cabbage and bean sprouts and sauté until just tender, for about 5 to 6 minutes. Add the garlic and mix together for about 30 seconds. Add the ginger and coconut aminos. Mix together, taste and adjust any ingredients as needed. Season with salt and pepper if needed.
- If wanting to add eggs, you can do 1 of 2 things: 1) add egg ribbons* as a garnish or 2) make a well in the center of the pan or skillet, add the whisked eggs and let cook in the pan or skillet over medium low heat. When cooked, mix into the meat mixture.
- To serve: drizzle with a little sriracha for some heat, drizzle a little sesame oil if desired over the top and garnish with some finely diced green onions. Enjoy!
Notes
*To make egg ribbons, click here to see how to make them.