Egg Roll in a Bowl (Easy 20 Minute Recipe!)

This Egg Roll in a Bowl Is Weeknight Gold

• One pan, no fuss. Everything cooks together for minimal cleanup.
• Big flavor, simple ingredients. Soy sauce, garlic, and ginger bring the boldness, while ground beef and veggies make this meal super satisfying.
• Cabbage that actually tastes good. It soaks up all that savory sauce and turns tender-crisp and addictive.
• Flexible and forgiving. Swap the protein, throw in extra veggies, this recipe can handle whatever’s in your fridge.
• Fast enough for a Tuesday. From start to finish in about 20 minutes!

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Ingredients and Substitutions

Here’s what you’ll need, along with my notes:

• Ground pork: You can also use ground turkey, beef, or chicken.
• Coleslaw Mix and Shredded Carrots: I use the pre-shredded coleslaw and carrots.
• Prepared rice: I know this isn’t for everyone, but I use frozen- my favorite is from Trader Joe’s.
• Cauliflower rice: Frozen or fresh. This recipe calls for cauliflower rice and regular rice so that it has all of the nutrients you need to feel full and satisfied.
• Sweet onion and Scallions: Scallions are also called “green onions.”
• Garlic and Ginger
• Rice vinegar: Adds a little acidity to balance the savory flavors and keep things from tasting flat.
• Sesame oil: If you don’t have any, you can swap for any oil, but it adds lots of flavor!
• Soy sauce or coconut aminos: Soy sauce is saltier; coconut aminos are a little sweeter and lower in sodium.

How to Make An “Egg Roll in a Bowl”

Let’s take a quick look at how to make this recipe:

• 1. Cook the onions, garlic, and pork. Heat sesame oil on medium heat and sauté onions, garlic and ginger for 2-3 min, until onions are starting to become translucent. Add ground pork and cook for 5-7 minutes or until cooked completely through.
• 2. Add veggies and rice. Add coleslaw mix, carrots, defrosted cauliflower rice, and cooked rice. Combine well and cook for 2-3 minutes until the coleslaw mix begins to soften.

• 3. Add flavorings. Next, add rice wine vinegar and soy sauce ( or coconut aminos). Combine well and add salt and pepper to taste. Cook for an additional 2-3 minutes.
• 4. Finish with toppings. Finally, add sliced green onion (both green and white pieces). Combine well and continue cooking for an additional 2-3 minutes.

Variation Ideas

• Make it vegetarian. Swap the meat for plant-based crumbles, edamame, tofu, or lentils.
• Add more veggies. Chopped broccoli, bell peppers, snap peas, or mushrooms would all work great here.
• Crank up the heat. Top with Sriracha or drizzle on some easy Sriracha mayo (just whisk together mayo, Sriracha, and a splash of lemon juice).
• Finish with sesame seeds. Adds crunch and a nutty finish that ties everything together.
• Lower the carbs (if you want). Skip the rice and use all cauliflower rice. That said, the small amount of rice in this recipe really brings it all together.
• Add an egg. Top it with a fried egg or scramble one into the pan for a fried rice-style twist.
• Switch up the base. Serve it over noodles (like rice noodles or ramen) instead of rice for a tasty twist.

How to Store and Reheat Extras

• Store in the fridge: Just keep in a well-sealed container and use within 4 days. If it needs a little “freshening up”, just add a little bit of fresh soy sauce.
• Can I freeze it? Yes! Just freeze portions in a well-sealed freezer container and use within 2 months for best quality. This and my adult lunchables are two of my favorite meals to prep ahead of time to have on hand.

More Quick Dinner Ideas

• Ground Chicken Chili
• 3 Bean Salad
• Teriyaki Bowl