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Protein Packed Egg Roll in a Bowl - A Fast, Flavorful Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground turkey, chicken, or pork (choose lean for lower fat)
  • 1 tablespoon avocado oil or olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1 (14–16 ounce) bag coleslaw mix (shredded cabbage and carrots) or 6 cups shredded cabbage
  • 1 red bell pepper, thinly sliced (optional for color and crunch)
  • 2–3 green onions, thinly sliced
  • 2 large eggs (or 3 for extra protein)
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1–2 teaspoons toasted sesame oil
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional for heat)
  • 1 teaspoon honey or a pinch of brown sugar (optional, balances the salt)
  • Salt and black pepper, to taste
  • Sesame seeds, for garnish (optional)
  • Lime wedges, for serving (optional but brightens everything)
  • Cooked rice or cauliflower rice, for serving (optional)

Method
 

  1. Prep your aromatics: Dice the onion and slice the green onions. Mince the garlic and ginger. Keep everything close to the stove for easy access.
  2. Brown the protein: Heat the oil in a large skillet over medium-high. Add ground turkey (or your choice), season lightly with salt and pepper, and cook until browned, breaking it into crumbles, 5–7 minutes.
  3. Add onion, garlic, and ginger: Stir in the onion and cook until softened, about 2–3 minutes. Add garlic and ginger and cook until fragrant, 30–60 seconds. Don’t let them burn.
  4. Stir in the veggies: Add the coleslaw mix and bell pepper. Toss well. Cook, stirring often, until the cabbage softens but still has some bite, about 4–6 minutes.
  5. Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, sesame oil, sriracha (if using), and honey. Taste and adjust: more soy for savory, more vinegar for brightness, more sriracha for heat.
  6. Combine and simmer: Pour the sauce over the skillet mixture. Stir to coat everything evenly and let it cook for 1–2 minutes so the flavors settle in.
  7. Scramble the eggs: Push the mixture to one side of the pan. Crack the eggs into the empty space and scramble until just set. Fold the cooked eggs into the rest of the mixture.
  8. Finish and garnish: Stir in most of the green onions, reserving a pinch for the top. Taste and season with extra soy, pepper, or a squeeze of lime. Sprinkle with sesame seeds and remaining green onions.
  9. Serve: Enjoy as is for a low-carb bowl, or serve over rice or cauliflower rice. Add more sriracha if you like it spicy.