Cooktop Cove

Eat an egg roll without the carbs with this recipe

When was the last time you had an egg roll that was generously stuffed? Most takeout places lean way too much on the crispy fried exterior, leaving just a few pieces of limp cabbage in the center. One of the benefits of eating keto is that you can discard the crispy fried window dressing of dishes such as an egg roll and focus on the flavorful filling that should be the star of the show. That’s the idea behind this egg roll bowl: You’ll never again be left wanting by an unsatisfactory egg roll!

Beyond the impressive flavor, this egg roll in a bowl is the perfect one-pan weeknight meal. It’s bursting with flavor, quicker than most takeout places, and likely to make you forget you’re eating a low-carb diet at all.
Keto egg roll in a bowl
3
10 minutes
30 minutes
40 minutes
1 tablespoon olive oil
1/2 pound ground pork
1/2 sweet onion, diced
2 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon sesame oil
1 teaspoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon fish sauce
1/2 small green cabbage, shredded
1 small carrot, shredded
2 to 3 tablespoons chicken or vegetable broth
1 egg, lightly beaten
1 green onion, chopped
1 tablespoon sesame seeds
Place the oil into a large, heavy-bottomed skillet over medium-high heat.
Once the oil shimmers, add the ground pork, breaking it into pieces and stirring with a spoon until the meat is almost fully browned.
Add the onion, garlic and ginger, and stir until the garlic is fragrant and the onions are translucent, about 5 minutes.
Add the sesame and chili oils, soy sauce, rice vinegar and fish sauce. Stir well.
Put the cabbage, carrot and broth into the skillet, and stir.
Bring to a simmer and cook, stirring regularly, for 7 to 10 minutes, or until cabbage is tender and most of the liquid has evaporated.
Add the egg and cook an additional 2 to 5 minutes, stirring constantly, until the egg is as firm as you'd like.
Remove from the heat.
Top with green onion and sesame seeds, and serve.