Egg Roll in a Bowl Meal Prep

Close up of Egg roll in a bowl with a fried egg in meal prep containers

Egg Roll in a Bowl Meal Prep

This egg roll in a bowl meal prep takes your favorite egg roll in a bowl recipe, tops it with a fried egg, and transforms it into a quick and easy grab-and-go meal. It's a naturally paleo and Whole30 compliant recipe, and it's also low carb and keto-friendly!

Prep: 10

Cook: 25

Total: 35

Yield:5 servings

Equipment

Large skillet
small mixing bowl
Non-stick skillet
5 meal prep containers

Ingredients

2 tablespoons sesame oil
6 green onions sliced, green and white parts divided
½ cup red onion diced, see Notes for keto
5 cloves garlic minced
1 pound ground pork
1 teaspoon freshly grated ginger
1 8-ounce can water chestnuts chopped, see Notes for keto
1 tablespoon sriracha or hot sauce see Notes
1 14-ounce bag coleslaw mix
2 tablespoons coconut aminos see Notes for keto
1 tablespoon rice wine vinegar see Notes
⅛-¼ teaspoon white pepper or black pepper
½ teaspoon salt

For the Fried Eggs

5 eggs
1 tablespoon ghee

For the Garnish

black sesame seeds
green onions green parts only, from above

For the Creamy Chili Sauce

¼ cup mayonnaise see Notes
1-2 tablespoons sriracha or hot sauce see Notes
salt to taste

Instructions

In large skillet, heat sesame oil over medium heat. Add white parts of green onions, red onion, and garlic. Sauté, stirring frequently, until the red onion softens, approximately 5 minutes.
Add ground pork, ginger, water chestnuts, and sriracha (or hot sauce) and cook until pork is cooked through and broken up, approximately 7 to 10 minutes.
Add slaw mix, aminos, vinegar, pepper, and salt. Stir until well combined. Cook, stirring regularly, until cabbage is tender, approximately 5 minutes. Remove from heat when finished.

For the Creamy Chili Sauce

In a small bowl, whisk together mayonnaise and hot sauce. Add salt, to taste.

For the Fried Eggs

Melt ghee in a non-stick skillet over medium heat.
When skillet is hot and ghee is melted, slowly pour in your egg from a small bowl.
Cook until the egg whites are set but the yolk is still soft. Remove immediately for sunny-side up eggs, or flip and cook an additional...
- 10 to 30 seconds for over-easy eggs
- 30 to 60 seconds for over-medium eggs
- 60 to 120 seconds for over-hard eggs

To Plate

Divide egg roll mixture evenly among 5 meal prep containers. Top each with one fried egg. Garnish with sesame seeds and green parts of green onions. Store creamy chili sauce separately, then drizzle on top when you're ready to eat.

Notes

Sriracha/Hot Sauce: If you're on Whole30, make sure the sriracha or hot sauce you use is Whole30 compliant. I like to use my homemade Whole30 Sriracha, or something like Frank's Red Hot, which is also keto-friendly.
Rice Wine Vinegar: Make sure you're not using a "seasoned" rice wine vinegar. Those almost always include sugar, which means they're not Whole30 compliant.
Mayonnaise: Use a Whole30-compliant store-bought mayonnaise, or make my One Minute Whole30 Mayonnaise.
Make it Keto: Skip the red onions and the water chestnuts, and replace coconut aminos with low-sodium soy sauce. If you're keto and on Whole30, use Lite Tamari or Bragg's Aminos.

Recipe yields 5 servings. Nutrition information shown reflects 1 serving, and does not include the sesame seed garnish. Nutrition information does include fried eggs (1 fried egg per serving), aminos, red onions, and water chestnuts. Macros will vary slightly depending on the specific brands of ingredients used.

Nutrition

Recipe By:Cheryl Malik