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High Protein Pork Egg Roll in a Bowl - A Fast, Flavor-Packed Weeknight Meal

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground pork
  • 1 tablespoon avocado oil or olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1 medium carrot, shredded
  • 6 cups shredded green cabbage (or 1 bag coleslaw mix)
  • 2 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1–2 teaspoons toasted sesame oil
  • 1 teaspoon sriracha or chili-garlic sauce (optional, for heat)
  • 1/2 teaspoon ground white or black pepper
  • 2 green onions, thinly sliced
  • 1–2 tablespoons sesame seeds, for garnish (optional)
  • Salt, to taste
  • Lime wedges, for serving (optional)

Method
 

  1. Prep your veggies and sauce. Dice the onion, mince the garlic, grate the ginger, and shred the carrot and cabbage if not using a mix. In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, and sriracha if using. Keep it nearby.
  2. Brown the pork. Heat a large skillet or wok over medium-high. Add the oil and the ground pork. Break it up with a spatula and cook until no longer pink and lightly browned, about 5–7 minutes. Season with a pinch of salt and pepper.
  3. Sauté aromatics. Push the pork to one side of the pan. Add the onion to the empty space and cook 2 minutes, then add the garlic and ginger. Stir until fragrant, about 30 seconds. Mix everything together.
  4. Add carrots and cabbage. Toss in the shredded carrot and cabbage. Cook, tossing often, until the cabbage softens but still has some bite, 4–6 minutes. If the pan gets dry, add a splash of water to steam and soften the veggies.
  5. Make room for the eggs. Push the mixture to the edges to clear a well in the center. Pour in the beaten eggs. Let them set for 15–20 seconds, then scramble and fold into the pork and cabbage.
  6. Season and finish. Pour the sauce over everything. Toss to coat evenly. Taste and adjust with more soy sauce, sesame oil, or heat as needed. Stir in the green onions and remove from heat.
  7. Garnish and serve. Top with sesame seeds and a squeeze of lime if you like. Serve as is, or spoon over cauliflower rice or steamed jasmine rice.