EGG ROLL IN A BOWL
Keto Egg Roll in a Bowl is a one-pan dinner made in 15 minutes and is packed with protein and flavor. Made with either ground pork or beef, this Keto Egg Roll in a Bowl tastes just like an Asian egg roll but without the egg roll wrapper.
KETO EGG ROLL IN A BOWL
As I have voiced recently, all my loved ones around me have been doing the Keto diet. Although I haven’t jumped on board yet, I have heard, researched, and cooked all things Keto for the last couple of months. I feel like my life revolves around Keto.
In fact, I joked that any time someone says the word “Keto” around me they have to put a dollar in the swear jar. If you don’t know what a swear jar is, you’ll probably never waited tables in college.
This Egg Roll in a Bowl is not only Keto but is also a regular dish that I make for the family whether or not they are on the Keto diet.
WHY IS THIS KETO OR LOW-CARB?
Don’t be scared if you aren’t on the Keto diet. The Keto diet is a very low-carb diet which makes this recipe perfect with a net carb of 3 grams.
WHAT IS IN EGG ROLL IN A BOWL?
Egg rolls have ground pork (or beef), cabbage, ginger, garlic, soy sauce, and sesame oil in them. We added some sriracha and green onions to the top for flavor.
DOES AN EGG ROLL HAVE AN EGG IN IT?
A traditional egg roll does not have egg in it but gets its name from the egg in the egg roll wrapper that wraps it all up. We add an egg at the end of cooking this Egg Roll in the Bowl because we love the flavor and extra protein it gives.
If you are doing the Keto diet, eggs are your best friend and are a great addition to this Asian Egg Roll in a Bowl.
- 1 lb (16 ounces) ground pork or beef
- 1 teaspoon minced garlic
- 14 ounces shredded cabbage or coleslaw mix
- 1/4 cup low-sodium soy sauce (or liquid aminos)
- 1 teaspoon ground ginger
- 2 teaspoons sriracha
- 1 whole egg
- 1 tablespoon sesame oil
- 2 tablespoons sliced green onions
In a large skillet, brown the pork or beef until no longer pink. Drain the meat if it’s really wet. Add the garlic and sautee for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sautee until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down.
Make a well in the center of the skillet and add the egg. Scramble until done over low heat.
Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.
YIELD: 4 SERVING SIZE: 1 servings
Amount Per Serving: CALORIES: 331TOTAL FAT: 23.4gCARBOHYDRATES: 4.9gFIBER: 1.9gPROTEIN: 24.3g