Description
This 20-minute egg roll bowl recipe is a quick and easy one-pan meal featuring ground chicken, crunchy cole slaw, and scrambled eggs, all tossed in a flavorful sweet and savory sauce. Perfect for a weeknight dinner, it combines classic egg roll ingredients without the hassle of wrapping.
Ingredients
Protein and Vegetables
- 2 tablespoons neutral oil, divided
- 1 pound ground chicken
- fine sea salt and freshly-ground black pepper, to taste
- 4 scallions, thinly sliced (separate white and green parts)
- 3 large cloves garlic, minced
- 1 tablespoon grated or minced fresh ginger
- 1 (14-ounce) bag cole slaw mix
- 3 large eggs, whisked
Sauces and Seasoning
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- furikake seasoning or toasted sesame seeds, for garnish
Optional
- Cooked rice or noodles, for serving (optional)
Instructions
- Cook the chicken: Heat 1 tablespoon of neutral oil in a large nonstick skillet over medium-high heat. Add the ground chicken, season with fine sea salt and freshly-ground black pepper, and cook until browned, breaking the meat apart with a wooden spoon until fully crumbled. Transfer the cooked chicken to a clean bowl and set aside.
- Cook the cole slaw: Add the remaining 1 tablespoon of oil to the same skillet along with the white parts of the scallions, minced garlic, and grated ginger. Sauté for about 1 minute, stirring constantly until fragrant. Add the cole slaw mix, sauté for 2 minutes while stirring occasionally until slightly wilted.
- Scramble the eggs: Push the cole slaw to one side of the pan. Pour the whisked eggs into the empty side and cook, stirring occasionally, until scrambled and cooked through. Break the eggs into smaller pieces as they cook to disperse evenly.
- Combine all ingredients: Return the cooked ground chicken to the skillet. Add the hoisin sauce, low-sodium soy sauce, toasted sesame oil, and the green parts of the scallions. Toss everything together in the pan until ingredients are well combined and heated through. Adjust seasoning with extra hoisin or soy sauce if desired.
- Serve: Serve the egg roll bowl warm on its own or over cooked rice or noodles if preferred. Garnish with furikake seasoning or toasted sesame seeds for added flavor and texture. Enjoy your quick and delicious meal!
Notes
- You can substitute ground chicken with ground turkey or pork if preferred.
- For gluten-free, ensure the soy sauce and hoisin sauce labels confirm gluten-free status or use tamari and gluten-free hoisin alternatives.
- Adding a splash of rice vinegar to the sauce mixture can brighten the flavors.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- For extra crunch, top with chopped peanuts or crispy fried shallots.
