Keto Egg Roll in a Bowl

Are you in ketosis but craving Chinese food? I have a recipe for you! This recipe was a huge success and is just as delicious when meal prepped for lunches. This meal is incredibly simple and comes together in 30 minutes or less. This has become a regular in our meal prep rotation. It is also great for breaking a fast when you sort of want breakfast food but you sort of want lunch. I have made this and done over easy eggs instead of scrambling them. The runny yolks elevate this very simple dish.

This is a little higher in carbs than some other keto dinners but it is well worth it. We love to top these egg rolls in a bowl with some no carb wasabi mayo or spicy sriracha mayo. It is insanely good. I love the Trader Joe’s wasabi mayo and the spicy jalapeño sauce, you must try them. This meal has 5.5g of carbs but a whopping 20g of protein!

I like to add in broccoli, snow peas, bell peppers, matchstick carrots when I have any of them around and they need to be cooked. You can get creative here. I think you could make this with chicken or turkey if you don’t eat pork. I have used ground turkey as a lighter option and the flavor is still great. You can make this as spicy as you want by dialing up the sriracha. Or if you don’t want it spicy at all, just leave the sriracha out.

Keto Egg Roll in a Bowl

2 tbsp sesame oil
3 cloves garlic, minced
1/2 cup onion, diced
5 green onions, sliced and separated into white and green parts
1 pound ground pork
1/2 teaspoon ground ginger
Kosher salt and freshly ground black pepper
1 tbsp Sriracha
14 ounce bag coleslaw mix
3 tbsp gluten free soy sauce
4 eggs
Wasabi mayo or spicy mayo for serving

In a large skillet, heat sesame oil over medium heat.

Saute the onions and white portions of the green onions for 2 minutes, add in the garlic for 1 minute more until it is fragrant.

Mix in the pork, ginger, salt and pepper. Cook until the pork is fully done and crumbled.

Stir in the sriracha, coleslaw mix, and soy sauce. Cook for about 5 minutes until the coleslaw is tender.

Push the pork/coleslaw to the side of the pan (see image above) and crack the eggs into the pan. Scramble and when slightly cooked, mix into the pork and cabbage. Continue cooking until they are no longer runny.

Sprinkle with green scallions and serve.

Makes 4 servings
300 cal, 20 g fat, 20 g protein, 7 g carb, 1.5 g fiber

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