Keto Egg Roll Bowl with Pork

Egg roll bowls capture the savory heart of Chinese-American takeout without the fried wrapper. Ground pork sizzles with sesame oil, ginger, and wilted cabbage for familiar crunch in one easy pan.

Serves 4 · 8 min prep · 18 min cook

Estimate for one serving

• 410 cal
• 34g protein
• 9g carbs
• 27g fat

Every recipe here is free to read.

Ingredients

• 1½ lb ground pork
• 1 Tbsp sesame oil
• 4 garlic cloves, minced
• 1 Tbsp fresh ginger, grated
• 1 lb bag coleslaw mix (shredded cabbage and carrots)
• ¼ cup soy sauce or coconut aminos
• 2 Tbsp rice vinegar
• 1–2 tsp sriracha or chili garlic sauce
• 4 green onions, sliced
• 1 Tbsp toasted sesame seeds
• 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 ground pork and break it up with a wooden spoon. Cook until no longer pink and starting to brown in spots, 6 to 8 minutes. Drain excess fat if more than a couple of tablespoons remain.
2. 2Push the pork to one side. Add sesame oil to the empty space, then stir in minced garlic and grated ginger. Cook until fragrant, about 30 to 45 seconds, then mix into the pork.
3. 3Add the entire bag of coleslaw mix. Season with salt and pepper. Toss continuously so the cabbage wilts evenly and picks up the pork flavor, 4 to 5 minutes, until softened but still slightly crisp.
4. 4Pour in soy sauce (or coconut aminos), rice vinegar, and sriracha. Stir well and cook another 1 to 2 minutes so the liquid reduces slightly and coats everything.
5. 5Taste and adjust heat or salt. Remove from heat and fold in most of the sliced green onions.
6. 6If using optional eggs, fry them sunny-side up in a separate nonstick pan until the whites are set and edges are lacy.
7. 7Divide the egg roll mixture among four bowls. Top each with a fried egg if desired, remaining green onions, and a sprinkle of toasted sesame seeds.
8. 8Serve hot as a low-carb one-pan dinner; leftovers reheat beautifully for keto meal prep.