Eggroll Bowl

1 lb lean ground meat chicken, turkey, beef, or pork

1 tablespoon olive oil

1 tablespoon minced garlic

½ sweet onion chopped

Black pepper to taste

● For the Vegetables:

16 oz coleslaw mix shredded cabbage and carrots

4 oz shredded carrots

● For the Sauce:

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 oz low-sodium soy sauce

1 teaspoon ground ginger

2 tablespoons sweet and sour sauce optional

Hoisin teriyaki, or oyster sauce (optional)

● Optional Add-Ins:

Green onions chopped

Sesame seeds

Hot sauce for heat

Scrambled eggs or hard-boiled eggs for extra protein

● Instructions

Cook the Protein:

Heat 1 tablespoon of olive oil in a large skillet over medium

heat. Add 1 lb ground meat and break it up as it cooks. Stir

occasionally to ensure the meat is browned evenly.

Season the Meat:

While the meat is cooking, add 1 tablespoon of minced

garlic, ½ chopped sweet onion, and a pinch of black

pepper. Continue to cook for about 5-7 minutes until the

meat is fully browned and the onion becomes soft.

Add the Vegetables and Sauce:

Turn the heat to low. Add the coleslaw mix and 4 oz

shredded carrots to the skillet with the meat. Stir to

combine.

Flavor the Dish:

Add 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2

oz low-sodium soy sauce, 1 teaspoon ground ginger, and

the optional 2 tablespoons sweet and sour sauce (or hoisin,

teriyaki, or oyster sauce for more flavor). Stir everything

together.

Cook and Combine:

Allow the mixture to cook for about 5-10 minutes, stirring

occasionally, until the vegetables soften to your desired

tenderness.

Optional Garnishes:

You can add extra flavor with green onions, sesame seeds,

and a drizzle of hot sauce if you like a spicy kick. For more

protein, add scrambled eggs or hard-boiled eggs into the

mix.

Serve:

Divide the mixture into bowls and serve immediately.