Keto Egg Roll in a Bowl

close up of egg roll filling in a black bowl

This egg roll in a bowl recipe comes together in just 15 minutes and has all of the flavors of Asian take out. My whole family loves this recipe and I love how healthy and easy it is to throw together on busy nights.

Course Chicken

Cuisine Asian

Keyword asian food, egg roll in a bowl, low carb

Prep Time 5

Cook Time 15

Additional Time 20

Total Time 40

Servings servings

Calories 348kcal

Author Karly Campbell

Equipment

Ingredients

1 pound ground chicken
2 teaspoons oil
16 ounces coleslaw mix
4 cloves garlic minced
1 tablespoon ginger minced
2 tablespoons soy sauce
3 large eggs
1/4 cup chopped green onions
1 tablespoon sesame oil
sriracha for serving

Instructions

Heat a large skillet or wok over medium heat. Heat 1 teaspoon of oil in the skillet and then add the chicken, crumbling the meat as it cooks.
When the chicken is cooked through, add the coleslaw, garlic, ginger, and soy sauce to the skillet. Cook, stirring often, for 5 minutes to soften the cabbage.
Press the cabbage mixture over to the side of the skillet and add the remaining teaspoon of oil to the empty portion of the skillet. Crack in the eggs. Scramble the eggs until cooked through. Stir the eggs into the cabbage mixture.
Stir in the green onions and drizzle with the sesame oil.
Serve with a drizzle of sriracha, if desired.

Notes

You may swap ground sausage or ground beef for the chicken, if desired.

Nutrition