Egg Roll in a Bowl

Egg Roll in a Bowl


  • 2 T. olive oil
  • 1 lb. ground pork or chicken
  • 1 c. onion finely diced
  • 1 c. carrots shredded
  • 1 T. fresh ginger finely minced
  • 3 cloves garlic finely minced
  • 1/4 c. chicken broth
  • 5 c. cabbage finely sliced
  • 2 T. soy sauce
  • 2 tsp. rice wine vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. sesame oil


  • In a very large sauté pan or a Dutch oven, put 1 T. Of the olive oil and the ground pork. Cook for 5 to 6 minutes or until almost cooked through.
  • While the meat cooks, prepare the vegetables.
  • Add the onion and the other tablespoon of oil to the pan. Sauté for another 3 or 4 minutes.
  • Add the shredded carrots, garlic and ginger and sauté for 2 minutes.
  • Pour the chicken broth in the pan and scrape the bottom to deglaze it.
  • Add the cabbage, soy sauce, vinegar, salt and pepper. Stir well and cook over medium-low heat until the cabbage is tender.
  • Just before serving add the sesame oil.


You can use ground pork, chicken, beef or turkey in this recipe.
You can serve over regular rice, cauliflower rice or just in a bowl by itself.
You can sprinkle toasted sesame over the top if you wish.

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