Name: Egg Roll in a Bowl Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb ground meat (pork, turkey, or beef); 4 cups shredded green cabbage; 1 cup grated or julienned carrots; 3 green onions, chopped; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp soy sauce or tamari; 1 tsp sesame oil; Salt, to taste; Black pepper, to taste; Red pepper flakes (optional, to taste)

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Introduction

Egg Roll in a Bowl is a quick and satisfying one-pan dish that captures all the flavors of a classic egg roll without the wrapper. Packed with ground meat, crisp cabbage, and savory seasonings, it’s perfect for a healthy weeknight dinner.

A bowl filled with a colorful fried rice dish showing three main layers, starting at the bottom with a bed of light brown fried rice pieces, followed by a mixed layer of cooked scrambled eggs with soft yellow tones, thin strips of orange carrots, and translucent white cabbage pieces scattered unevenly. The top layer has small chunks of cooked ground meat in light brown, sprinkled with finely chopped bright green spring onions and a light dusting of black pepper. The bowl is white with a smooth finish, sitting on a white marbled surface, with a pair of orange chopsticks resting on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground meat (pork, turkey, or beef)
4 cups shredded green cabbage
1 cup grated or julienned carrots
3 green onions, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp soy sauce or tamari
1 tsp sesame oil
Salt, to taste
Black pepper, to taste
Red pepper flakes (optional, to taste)

Instructions

Step 1: Prepare your ingredients by shredding the cabbage, grating or julienning the carrots, mincing the garlic and ginger, and chopping the green onions.
Step 2: Heat a large skillet over medium-high heat. Add the ground meat, breaking it up with a spatula, and cook for 5–7 minutes until browned and cooked through. Drain excess fat if desired.
Step 3: Add the minced garlic and ginger to the skillet with the cooked meat. Stir frequently for 1–2 minutes until fragrant.
Step 4: Mix in the shredded cabbage, carrots, soy sauce, and sesame oil. Stir well to combine and cook for another 5–7 minutes until the vegetables are tender but still slightly crunchy.
Step 5: Season with salt, black pepper, and red pepper flakes if using. Toss in the chopped green onions and serve immediately.

Tips & Variations

For extra crunch, add water chestnuts or chopped nuts like cashews before serving.
Use tamari instead of soy sauce for a gluten-free option.
Try swapping ground meat for diced tofu or tempeh for a vegetarian version.
Adding a splash of rice vinegar or a sprinkle of sesame seeds can brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking when reheating to keep the vegetables crisp.

How to Serve

A white bowl filled with a vibrant mixed rice dish containing at least five layers of ingredients: a base of reddish-brown fried rice grains, scattered pieces of shredded light beige chicken, finely chopped green onions spread unevenly throughout, thin orange carrot strips adding a bright touch, and thin purple cabbage slices providing contrast on the top. The textures vary from soft rice to slightly crunchy vegetables with a light drizzle of sauce visible, making the dish look fresh and colorful. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cabbage for this recipe?

While fresh cabbage works best for texture, you can use frozen cabbage if needed. Make sure to thaw and drain it well before cooking to avoid excess moisture.

Is this recipe gluten-free?

This recipe can be gluten-free if you use tamari or a gluten-free soy sauce alternative. Check your soy sauce label to be sure.