With four of our six kids still at home, dinner needs to be quick and easy. Usually, I’ve only got a few minutes to make something nutritious and tasty. Ever since I’ve started eating keto for anxiety and weight loss, though, I’ve found myself making two meals every night (one for me and my low carb-eating daughter, and another for everyone else)! When I discovered Egg Roll in a Bowl, my whole world changed (okay, that’s dramatic, but you know what I mean)!
When I discovered this recipe for Egg Roll in a Bowl (often referred to as “Crack Slaw” in keto circles), I knew it would be perfect. On the nights when I make fried rice for them, I make this low carb, high fat dish for me and Hayley! The ingredients overlap and the cooking style is very similar so it makes this a win-win for everyone!
Egg Roll in a Bowl Recipe
We just love Asian-inspired dishes. I’d never cooked with coconut aminos before, but no one even noticed that I used it as a substitute for soy sauce. No complaints for anyone! They absolutely loved the Egg Roll in a Bowl recipe and even the carb-eaters in our home ask for a little taste every time I make it! I’ll give them a spoonful or two, but then I send them back to their bowls of rice. They can’t eat my food! I’d happily skip making the fried rice — less work and less temptation for me!
Here’s my recipe for Keto Egg Roll in a Bowl! If you try it, we’d love to hear what you think. Although, you could use ginger in a squeeze tube and garlic in a jar, we find that adding fresh ginger and garlic really makes a difference. We hope you enjoy this as much as we do (it smells amazing)!
- 2 tablespoons sesame oil
- 3-5 cloves garlic minced
- 1/2 cup onion diced
- 6 green onions sliced on a bias (white and green parts)
- 1 pound ground turkey, chicken or pork
- 1 tablespoon fresh ginger
- sea salt and black pepper to taste
- 1 tablespoon Sriracha or garlic chili sauce to taste
- 14 ounce bag coleslaw mix
- 3 tablespoons coconut aminos or gluten free soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons toasted sesame seeds
In a large skillet or wok, heat sesame oil over medium high heat.
Add the garlic, onions, and white portion of the green onions and cook until the onions are translucent and the garlic is fragrant.
Add the meat, ground ginger, salt, black pepper and Sriracha/chili sauce. Sauté until the meat is no longer pink and is cooked through.
Add the coleslaw mix, coconut aminos/soy sauce, and rice wine vinegar. Sauté until the coleslaw is tender.
Top with green onions and sesame seeds. I also like to drizzle with a little extra Sriracha before serving.