Hey everyone! Today, I wanted to share one of my favorite recipes from my new book, Beyond Simply Keto. Like many of you, we are under a shelter in place order, and staying home to help stop the spread of Coivd-19. Making breakfast, lunch and dinner can be super time consuming. I’ve been sticking to easy recipes like this one, Keto Egg Roll In A Bowl.
This recipe is made with one standard size bag of fresh coleslaw mix, and when I first started making it, I could tell my husband was looking for a plan B dinner (He isn’t a fan of too many veggies). However, once this dish was ready, he tried a bite and now he asks me to make it weekly! I hope you guys love this one as much as we do!
In a large skillet over medium-high heat, add the ground pork, garlic, ginger, salt, and pepper and cook until the meat is browned, 7 to 10 minutes.
Next, make a well in the middle of the meat. Pour the sesame oil in, and then crack the eggs into the well. Immediately start scrambling the eggs until they are firm and curds have formed.
Toss in the coleslaw mix, green onions, and soy sauce. Cook, stirring occasionally, until the vegetables are tender and coated in oil but still crisp. It should only take about 3 minutes or so.
Now it’s time to eat! Divide the Keto Egg Roll In a Bowl into 4 bowls and top with toasted sesame seeds. Quick, easy, and delicious!
Keto Egg Roll in a Bowl
- 1 tbsp avocado oil or oil of choice
- 1 lb ground pork
- 2 cloves garlic minced
- 1 tsp ginger powder (optional)
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp toasted sesame oil
- 2 large eggs
- 1 (14-ounce) bag coleslaw mix
- 1/2 cup chopped green onions (optional)
- 1/4 cup soy sauce or coconut aminos Note: This dish can easily get too salty. Be sure to taste first before adding additional salt or soy sauce.
- 1 tbsp toasted sesame seeds
- Heat the avocado oil in a large skillet over medium-high heat. Add the ground pork, garlic, ginger, salt, and pepper and cook until the meat is browned, 7 to 10 minutes.
- Make a well in the middle of the meat. Pour the sesame oil and then crack the eggs into the well and immediately start scrambling the eggs until they are firm and curds have formed.
- Toss in the coleslaw mix, green onions, and soy sauce and cook, stirring occasionally, until the vegetables are tender and coated in oil but still crisp, about 3 minutes.
- To serve, divide among 4 bowls and top with the toasted sesame seeds.