Description
This Egg Roll in a Bowl meal prep recipe offers a flavorful, low-carb alternative to traditional egg rolls without the wrapper. Featuring ground pork, cabbage slaw, and a blend of savory Asian-inspired seasonings, it is cooked in a skillet and topped with a perfectly fried egg. A creamy chili sauce adds a spicy, tangy kick, making this a satisfying and convenient meal prep option for five servings.
Ingredients
Egg Roll Bowl
- 2 tablespoons sesame oil
- 6 green onions (sliced, green and white parts divided)
- ½ cup red onion (diced)
- 5 cloves garlic (minced)
- 1 pound ground pork
- 1 teaspoon freshly grated ginger
- 1 8-ounce can water chestnuts (chopped)
- 1 tablespoon sriracha or hot sauce
- 1 14-ounce bag coleslaw mix
- 2 tablespoons coconut aminos
- 1 tablespoon rice wine vinegar
- ⅛-¼ teaspoon white pepper or black pepper
- ½ teaspoon salt
Fried Eggs
- 5 eggs
- 1 tablespoon ghee
Creamy Chili Sauce
- ¼ cup mayonnaise
- 1-2 tablespoons sriracha or hot sauce
- Salt (to taste)
Garnish
- Black sesame seeds
- Green parts of green onions (from above)
Instructions
- Sauté Aromatics: In a large skillet, heat sesame oil over medium heat. Add the white parts of the green onions, diced red onion, and minced garlic. Sauté, stirring frequently, for about 5 minutes until the red onion softens.
- Cook Pork: Add the ground pork, freshly grated ginger, chopped water chestnuts, and sriracha or hot sauce to the skillet. Cook while breaking up the pork with a spatula until fully cooked through, approximately 7 to 10 minutes.
- Add Vegetables and Seasonings: Stir in the coleslaw mix, coconut aminos, rice wine vinegar, white or black pepper, and salt. Combine thoroughly and cook, stirring regularly, until the cabbage is tender, about 5 minutes. Remove from heat.
- Prepare Creamy Chili Sauce: In a small bowl, whisk together mayonnaise and sriracha or hot sauce. Add salt to taste. Set aside separately for serving.
- Cook Fried Eggs: Heat ghee in a non-stick skillet over medium heat. Once hot, gently pour in eggs from a small bowl. Cook until egg whites are set but yolks remain soft for sunny-side up. For different doneness, flip and cook: 10-30 seconds for over-easy, 30-60 seconds for over-medium, 60-120 seconds for over-hard eggs. Remove from heat when ready.
- Assemble and Serve: Divide the egg roll mixture evenly among 5 meal prep containers. Top each serving with one fried egg. Garnish with black sesame seeds and the green parts of the green onions. Store the creamy chili sauce separately and drizzle on top when ready to eat.
Notes
- For a keto-friendly version, ensure to use sugar-free or low-carb coconut aminos and mayonnaise.
- Adjust the amount of sriracha or hot sauce to your preferred spice level.
- If water chestnuts are unavailable, you can omit or substitute with chopped jicama for crunch.
- The cooking times for eggs can be adjusted based on personal preference for yolk consistency.
- This meal prep can be stored in the refrigerator for up to 4 days.
