Egg Roll in a Bowl

So apparently, “egg roll in a bowl” is a thing, consisting of the ingredients you would find in an egg roll (plus any variations you see fit), but served in a bowl instead of in a wrapper. It’s highly customizable, and this version from Pinch of Yum was super fast thanks to bagged coleslaw mix, so I liked this! It was also very child-friendly. I used regular rice this time, but you could use Right Rice or whatever keto substitute you like. I served it to look like a Buddha bowl, but of course you can mix everything up. And even though it’s only 1 pound of meat, we got more than 4 servings out of it. 

1 Tbsp. olive oil 

3 cloves garlic, minced 

1 knob of ginger, peeled and grated 

1 tsp. Chinese five-spice 

2 Tbsp. soy sauce 

chili paste, to taste 

1 lb. ground pork 

5-6 cups shredded cabbage or coleslaw mix 

3 large carrots, diagonally sliced 

rice and green onions, for serving 

Heat the olive oil in a large skillet or wok over medium heat. Add the garlic and ginger and sauté until fragrant. 

Add the five-spice, soy sauce, chili paste, and pork. Break apart until the meat is browned and cooked through. 

Add the coleslaw mix and carrots. Toss until the vegetables are tender-crisp. 

Serve over rice, with green onions (and hot sauce for those who like it).