High Protein Egg Roll In A Bowl
This high-protein dish, egg rolls in a bowl, is my go-to when I crave something hearty but don't want to spend hours in the kitchen. It's quick, flavorful, and always hits the spot.
Ingredients
- 1 lb ground chicken or beef
- 1 14 oz bag coleslaw mix (shredded cabbage and carrots)
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp low-sodium soy sauce or tamari for gluten-free
- 1 tbsp sesame oil
- 1 tbsp honey or keto-friendly sweetener like monk fruit
- 2 large eggs
- 2 green onions sliced (whites and greens separated)
- Sriracha or chilli garlic sauce for serving optional
Instructions
- Cook the Meat - Heat a large skillet over medium-high heat. Add the ground chicken, breaking it into crumbles as it cooks. Season with a pinch of salt and cook until no pink remains, about 5-6 minutes.
- Add the Veggies - Toss in the coleslaw mix and stir-fry for 3-4 minutes until slightly softened but still crisp.
- Aromatics - Push the mixture to one side of the skillet. Add the garlic and ginger to the space, let them sizzle for 30 seconds, and then mix everything.
- Sauce It Up - Drizzle in the soy sauce, sesame oil, and honey. Stir well to combine, and let the flavours meld for 1-2 minutes.
- Scramble the Eggs - Crack the eggs directly into the skillet. Let them set for a moment, then scramble them into the mixture until fully cooked.
- Finish & Serve - If you like a little heat, top with sliced green onions and a drizzle of sriracha. Serve as-is or over cauliflower rice for a low-carb option.
Notes
Notes
- To make it Keto Version, swap honey for a keto-friendly sweetener.
- This dish can be stored in the fridge for up to 3 days. For best results, reheat in a skillet.
- For fun customisations, add mushrooms and bell peppers, or swap the protein for tofu or shrimp.