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Egg Roll in a Bowl

  • Author: kate jones


This quick and easy meal comes together in 30 minutes or less, is packed with flavor and protein, and you won’t even miss the carbs! It’s great for a family dinner or to meal prep for busy weekday lunches.



1/2 pound lean ground chicken
1/2 pound ground pork (as lean as you can find)
1 small-medium red onion, diced
1 teaspoon grated ginger
1/2 cup grated carrots (buy them pre-shredded to save time or grate them yourself to save money)
56 cloves garlic
1 cup finely diced baby bella mushrooms (optional)
1 16-oz. bag coleslaw mix or shredded cabbage
1/4 cup soy sauce
1/21 teaspoon Sriracha (optional)
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
Chopped green onions for garnish
Asian condiment of your choice for drizzling (Gochujang and Japanese BBQ are my go-tos.)


In a large skillet, heat 1-2 tablespoons olive oil over medium heat. When hot, crumble the meat into the pan and cook with the onions, garlic, and ginger. When the meat is about halfway cooked, add the carrots, and mushrooms (if using) and cook until the meat is cooked through and the onions are translucent and fragrant.

While the meat is cooking, whisk together the soy sauce, sesame oil, vinegar, and Sriracha (if using). Set aside.

Add the cabbage a couple handfuls at a time, stirring it as it wilts. When the cabbage is cooked, drizzle the soy sauce mixture over the meat mixture and stir to combine and heat through. Serve alone or over brown rice.