Quick Keto Egg Roll Bowl
This quick keto egg roll bowl offers a savory, low-carb meal packed with ground pork, fresh veggies, and bold Asian flavors in under 30 minutes.
Equipment
- 1 skillet or wok
Ingredients
- 1 tablespoon sesame oil
- 1 lb ground pork or ground turkey
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 14.5 oz bag coleslaw mix (shredded cabbage and carrots)
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar substitute or sweetener of choice
- 1 teaspoon sriracha optional
- 2 green onions sliced for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add ground pork or turkey and cook until browned, breaking into small pieces.
- Stir in minced garlic and grated ginger; cook for 1 to 2 minutes until fragrant.
- Add the coleslaw mix to the pan and cook for 3 to 5 minutes until cabbage starts to soften, stirring occasionally.
- Pour in soy sauce, rice vinegar, sweetener, and optional sriracha; stir well and cook for another 2 to 3 minutes.
- Divide into bowls and garnish with sliced green onions and sesame seeds before serving.
Notes
- Add a splash of sesame oil right before serving for enhanced flavor.
- Use ground chicken as a substitute for pork or turkey.
- Include mushrooms, bell peppers, or zucchini to increase vegetable content.