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Egg Roll in a Bowl Recipe

Egg Roll In A Bowl: Super Quick Recipe

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  • Author: Elizabeth Rider
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner
  • Method: Saute
  • Cuisine: Asian

Description

This super quick egg roll in a bowl is easy, delish, and healthy. As written, it’s also low-carbohydrate. I like to have this for lunch as is, but add a little cooked rice or cooked quinoa for a more filling meal at dinnertime. Do what works for you. If you love it, please leave a star rating in the comments section below to help other readers in our community.

Ingredients

Scale

Egg Roll:

  • 2 tablespoons avocado oil (or extra virgin olive oil, or never-toasted sesame oil)
  • 1/2 cup thinly sliced yellow onion (white or red works, too)
  • 1 pound ground chicken breast
  • 1 (14-ounce) bag coleslaw mix (that includes shredded cabbage and some shredded carrot)
  • A pinch of sea salt

Sauce:

  • 4 tablespoons tamari sauce* (or low sodium soy sauce, or coconut aminos)
  • 3/4 teaspoon toasted sesame oil (make sure it’s toasted)
  • 2 teaspoons honey (or coconut sugar, or raw cane sugar if you’re allergic to honey)
  • 2 cloves garlic finely chopped or pressed
  • 1 teaspoon fresh ginger, grated not ground ginger (more or less to taste)
  • Optional: a dash of sriracha hot sauce or 1/2 chopped jalapeño for medium heat

Garnish:

  • 2–3 green onions, white and green parts thinly sliced on a diagonal for garnish
  • A few sesame seeds
  • A few sprigs of cilantro

Optional:

  • 1/2 cup cooked rice or cooked quinoa per serving (I usually use up leftover rice or quinoa, or grab some already cooked rice or quinoa from the prepared food section at the store to keep this quick.)

Instructions

  1. Combine the sauce ingredients in a bowl to let the garlic and ginger marinate while you cook the chicken.
  2. Preheat a large skillet with high sides (or a dutch oven) over medium-high heat.
  3. Add the avocado oil and sliced onion. 
  4. Cook 2-3 minutes until the onion starts to soften.
  5. Add the ground chicken and break it up with a wooden spoon as it cooks.
  6. Sprinkle the chicken with a big pinch of sea salt (but not too much, our sauce is salty).
  7. Cover and cook until the chicken is cooked through and opaque, about 10 minutes. It should brown slightly, but turn the heat down if it gets too brown too fast.
  8. Once the chicken is opaque, add the entire bag of slaw. It will look like a lot but it will cook down.
  9. Immediately pour all of the sauce all over the slaw and chicken. 
  10. Stir to combine.
  11. Cook another 5-10 minutes until the slaw is nicely cooked down and wilted but still has some texture to it.
  12. Optionally, garnish with diagonally sliced green onions.
  13. Optionally, add ½ cup cooked rice (cauliflower rice, anyone?) or cooked quinoa to each serving for a more filling meal—perhaps a dinner portion. 
  14. Mix well.
  15. Serve right away for best taste, texture, and aroma.
  16. You can store this in the fridge in an airtight glass container for up to 3 days. (I like to reheat last night’s leftovers the next day, saving me on meal prep time.)

Notes

*Tamari is wheat-free soy sauce. It tastes just like soy sauce, but it’s gluten-free. You can also substitute tamari with coconut aminos to make this soy-free, or low-sodium soy sauce if that’s what you prefer to use. 

I buy mine on Thrive Market (along with most of my pantry goods) at a great price.

Nutrition

  • Calories: 310

Find it online: https://www.elizabethrider.com/egg-roll-in-a-bowl/