Keto Egg Roll Bowl with Pork

Serves 4 · 10 min prep · 18 min cook

Ingredients

• 1½ lb ground pork
• 1 Tbsp sesame oil
• 1 Tbsp avocado oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 Tbsp fresh ginger, grated
• 1 bag (14–16 oz) coleslaw mix (shredded cabbage and carrots)
• ¼ cup soy sauce or coconut aminos
• 1 Tbsp rice vinegar
• 1–2 tsp sriracha or chili garlic sauce
• 1 Tbsp toasted sesame seeds
• 4 green onions, thinly sliced
• ½ tsp kosher salt
• ½ tsp black pepper
• 4 optional fried egg for topping

Instructions

1. 1Heat a large deep skillet or wok over medium-high heat. Add the sesame oil and avocado oil.
2. 2Add the ground pork, breaking it up with a wooden spoon. Season with salt and pepper and cook until no longer pink and starting to crisp in spots, 6 to 8 minutes. Drain excess fat if more than a couple of tablespoons remain.
3. 3Push the pork to one side of the pan. Add the diced onion to the empty space and cook until softened and lightly golden, about 3 minutes.
4. 4Stir in the minced garlic and grated ginger and cook just until fragrant, 30 to 45 seconds, then mix everything together.
5. 5Add the entire bag of coleslaw mix. Toss thoroughly so the cabbage starts to wilt and pick up the pork flavor, 3 to 4 minutes. You want it tender-crisp, not soggy.
6. 6Pour in the soy sauce or coconut aminos, rice vinegar, and sriracha. Stir-fry another 2 minutes until the sauce coats every strand and the mixture smells like a classic egg roll filling.
7. 7Taste and adjust heat or salt. Remove from heat and fold in most of the sliced green onions and sesame seeds.
8. 8If using, fry eggs in a separate nonstick pan to sunny-side or over-easy. Divide the pork cabbage mixture into bowls, top each with a fried egg, remaining green onions, and extra sesame seeds. Serve hot.