Egg Roll in a Bowl
Servings: 4
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.