Egg roll in a bowl (Meal-Prep)
Egg roll in a bowl is a great way to get those delicious Asian flavors in an easy-to-make meal. Make this recipe for dinner or meal prep lunches!
Servings 4 people
Calories 417kcal
Ingredients
- 1 lb. ground ground beef or ground turkey or ground pork
- Salt and pepper to taste
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon garlic minced
- 1 ½ teaspoon ground ginger
- ¼ cup coconut aminos or soy sauce
- 5 cups cabbage thinly sliced
- ½ cup grated carrots
- 2 green onions thinly sliced
- sesame seed for garnishing
- 4 boiled egg runny yolk
Instructions
- In a large skillet, add ground beef over medium-high heat. Season with salt and black pepper. Cook and break it up with a spatula, until it is cooked through and no longer pink. It’s about 7 minutes. Using a spoon remove the fat if there is some.
- Pous sesame oil and rice vinegar into the skillet. Stir well.
- Add garlic, ginger, soy sauce (or coconut aminos), cabbage and carrots to the skillet. Mix everything well and close the skillet with a lid. Cook for about 5-7 more minutes, or until cabbage is wilted. Stir occasionally.
- Remove skillet from the heat. Stir in green onions and top with sesame seed.
- Place an even amount of egg roll into 4 different glass containers and add one boiled egg on top of each container.
Video
Notes
- Hold off cutting the egg in your bowl until ready to enjoy.
- Feel free to swap the soft-boiled egg for a hard-boiled egg if you prefer.
- You can save time by purchasing pre-shredded cabbage.
- To store: Store the egg roll in a bowl for up to 4 days in the fridge in an airtight container.
- To reheat: You can reheat the bowls in the microwave.
- To freeze: I only recommend freezing the cooked beef as the cabbage won't hold up well. Freeze the beef in an airtight container for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 417kcal | Carbohydrates: 12g | Protein: 31g | Fat: 28g | Cholesterol: 163mg | Sodium: 972mg | Potassium: 353mg | Fiber: 5g | Sugar: 6g