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Easy Egg Roll in a Bowl (Low-Carb Recipe) - Quick, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb ground pork (or ground chicken, turkey, or beef)
  • 1 tbsp avocado oil or olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
  • 1 (14–16 oz) bag coleslaw mix (shredded cabbage and carrots) or 5 cups shredded cabbage
  • 3 tbsp soy sauce or coconut aminos (for gluten-free/paleo)
  • 1–2 tsp rice vinegar or lime juice
  • 1–2 tsp toasted sesame oil
  • 1–2 tsp sriracha or chili-garlic sauce (optional, for heat)
  • 2 large eggs (optional but recommended)
  • 2 green onions, thinly sliced
  • Salt and black pepper, to taste
  • Sesame seeds, for garnish (optional)

Method
 

  1. Brown the meat: Heat oil in a large skillet over medium-high heat. Add ground pork, break it up, and cook until browned with crispy edges, about 5–7 minutes. Season lightly with salt and pepper.
  2. Add aromatics: Stir in onion, garlic, and ginger. Cook 2–3 minutes until fragrant and the onion softens.
  3. Add cabbage: Toss in the coleslaw mix. Stir well and cook 4–6 minutes until the cabbage is tender but not mushy.
  4. Season: Pour in soy sauce (or coconut aminos), rice vinegar, and sesame oil. Add sriracha if using. Taste and adjust salt, pepper, and sauce as needed.
  5. Scramble eggs: Push the mixture to one side of the pan. Crack eggs into the empty space and scramble until just set. Fold into the cabbage mixture.
  6. Finish and serve: Remove from heat. Top with green onions and sesame seeds. Serve hot as-is or over cauliflower rice for an extra-filling, low-carb bowl.