This super easy dish is always a hit in my house. It comes together so quickly that I don’t mind making it at the end of a busy day, but it also works well as a make-ahead meal.
I like to plan it after a night of fish tacos with slaw or an Asian-inspired salad – anything that leaves me with leftover cabbage. And if you’ve ever bought a head of cabbage, you know it seems to last forever in the crisper, making this dish an easy go to in my menu rotation.
Any ground protein works – turkey, chicken, or pork and I’ll usually serve it over cauliflower rice, jasmine rice, or just on its own with a generous drizzle of sriracha or chili crisp. The best part? Leftovers make the perfect breakfast with a couple of fried eggs on top.
Hope you enjoy this flavorful, easy, week-night friendly meal.
Cheers,
Christina
Egg Roll in a Bowl
Ingredients
- 1 tbsp avocado oil
- 1 lb ground turkey thigh 93% has the most flavor
- 1 tsp kosher salt
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 2 cups shredded green cabbage
- 1 cup peeled, shredded carrots
- 2 tsp toasted sesame oil
- 2 eggs, whisked
- 1 tbsp sambal oelek add more for extra heat
- 3 tbsp coconut aminos add more if needed
- 3 scallions, sliced
- 2 tbsp chopped cilantro
Instructions
- Heat a large skillet over medium-high heat. Add the avocado oil and when hot add the ground turkey and salt. Break up the meat and cook until no longer pink.
- Add the onion and cook until soft. Add the garlic and ginger and cook about 30 seconds.
- Add the cabbage and carrots, cooking until the cabbage is slightly wilted.
- Push the food to the outside and make a well in the center of the pan. Add the sesame oil and whisked egg and using a spatula, cook until the eggs are scrambled, then incorporate into the meat and veggie mixture.
- Add the coconut aminos and sambal oelek and stir to coat. Let the mixture absorb the liquid and adjust the seasoning as needed.
- Add scallion and cilantro and combine.
- Serve as is or with jasmine rice or cauliflower rice.