Egg Roll in a Bowl
This egg roll in a bowl is a healthy and quick version of your favorite takeout. Packed with protein and veggies, it’s perfect for busy weeknights or meal prep.
Ingredients
- 1 tbsp sesame oil
- 1 tbsp neutral oil (like avocado or canola)
- 1 lb ground chicken (or substitute ground turkey or pork)
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 tbsp oyster sauce
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 (12 oz) bag coleslaw mix or 6 cups shredded cabbage + 1 shredded carrot
- 2 green onions, thinly sliced
- Extra soy sauce and sesame oil to taste
- ½ tsp sriracha or chili garlic sauce (optional for spice)
- Toasted sesame seeds (optional garnish)
- More green onions (optional garnish)
- Fried shallots or crispy onions (optional for crunch)
Instructions
- Heat sesame oil and neutral oil in a large skillet over medium-high heat.
- Add ground chicken, salt, and pepper. Cook, breaking it apart with a spatula, until browned and slightly crispy, about 7–9 minutes.
- Stir in the onion, garlic, and ginger. Sauté until the onion is soft and fragrant, about 2–3 minutes.
- Mix in the coleslaw mix (or shredded cabbage and carrots) and cook for 2–3 minutes, just until the vegetables are slightly wilted but still crisp.
- Pour in soy sauce, oyster sauce, and rice vinegar. Stir to evenly coat the mixture and combine flavors.
- Taste the mixture and adjust seasoning. Add more soy sauce or sriracha/chili garlic sauce for extra kick, if desired.
- Stir in chopped green onions. Serve hot, garnished with toasted sesame seeds, crispy onions, or additional green onions.