Egg Roll in a Bowl
All the best flavors from the fried Chinese classic, in a healthier, easier to make one pan meal.
Equipment
- 1 pound ground pork or sub ground turkey, chicken, or beef
- 1 medium yellow onion diced
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tbsp grated ginger or 1 tsp ground ginger
- 2 carrots grated
- 4 cups shredded green cabbage
- 1/4 cup low sodium soy sauce (Tamari)
- 1 tbsp Hoisin sauce
- 3 eggs whisked
Instructions
- Before you start cooking, gather all of your ingredients, dice the onion, grate the ginger, and mince the garlic.
- Heat a large skillet over medium high heat on your stovetop. Add the ground pork and cook until no longer pink, breaking it up with a spatula as it cooks.
- While the meat is cooking, chop your onion. Add the onion, toasted sesame oil, and rice vinegar to the skillet and cook until the onion is translucent, about 3-5 minutes.
- While the onions are cooking, shred the carrots and cabbage. Then, add garlic, ginger, shredded carrots, cabbage, soy sauce, and Hoisin sauce to the skillet and continue cooking for 5-7 minutes until the cabbage is wilted.
- Make a well in the middle of the skillet by pushing the cabbage mixture to the sides. Whisk the eggs and pour into the well then cook to desired doneness, scrambling with your spatula.
- Give the whole dish another stir to mix in the eggs, then serve hot in bowls.