Egg Roll in a Bowl

It looks kind of nasty, doesn’t it?  But it was a hit with my teens, and it’s no-carb so good for a variety of diets.  In fact, it came from a “keto” cookbook but I photocopied the individual page so could no longer tell you the name of the cookbook and, at any rate, it turns out that there are a variety of such recipes out there on the information superhighway.

Ingredients:

1 tablespoon avocado oil (I used canola oil)

1 pound ground pork

2 cloves garlic, minced

1 tsp ginger powder

1/2 tsp salt

1/2 tsp ground black pepper

2 tsp sesame oil

2 large eggs

1 14 oz bag coleslaw mix

1/2 cup chopped green onions

1/4 cup soy sauce or coconut aminos

1 tablespoon toasted sesame seeds

Heat the avocado (or other) oil in a large skillet over medium-high heat.  Add the ground pork, garlic, ginger, salt, and pepper and cook until the meat is browned.

Make a well in the middle of the meat.  Pour the sesame oil, crack the eggs into the well, and scramble the eggs until firm.

Toss in the coleslaw mix, green onions, and soy sauce and cook, stirring occasionally, until vegetables are tender and coated in oil but still crisp, about 3 minutes.

Notes:

Avocado oil is a keto thing for keto-y reasons.  Sesame oil, however, matters for reasons of flavor — in particular, this should be the sesame oil in the “Asian food” section of the grocery store, not the “oil” section.  Coconut aminos is also an optional keto substitution for soy sauce.

The first time I made this, it was as-written and the kids lamented that there wasn’t enough.  The next time I doubled the recipe and used 1 pound ground pork and 1 pound ground turkey and we had plenty for lunch leftovers the next day.   The coleslaw mix is also a great ingredient which I hadn’t really been aware of as it’s surprisingly cheap.

Finally, the final dish is not “coated in oil but still crisp” as I prefer my vegetables to be a lot softer and, well, cooked, so I keep it cooking for longer than the suggested 3 minutes.

Update:  making it another time, the quantity of soy sauce didn’t look right.  I have been doubling the recipe, but wanted to transcribe it un-doubled, yet accidentally doubled the soy cause.  It should be 1/4 cup for the base recipe, 1/2 cup for the doubled version.  I have, however, been serving it with teriyaki sauce, because it needs a little bit more.