Whole 30 Egg Roll in a Bowl

I’ve eaten more Asian-inspired food on the Whole 30 than I ever do in my normal eating habits.  This one is an “egg roll in a bowl” which seems to be a common recipe done by a lot of food bloggers with their own twists.  I based mine off of one from @Ketogasm.

What you’ll need:

  • 1 lb ground chicken
  • 2-3 small handfuls of white onion, chopped
  • 1 tbsp sesame oil
  • 1/4 cup coconut aminos
  • 1 clove garlic, minced (I use a garlic press)
  • 1/2-1 tsp ground ginger (depends how much you like ginger)
  • 1 box of coleslaw mix (pre-shredded red cabbage, green cabbage, carrot)
  • 2 tbsp chicken broth
  • Salt to taste
  • Garnish: scallions, sesame seeds

Instructions: 

  • Cook ground chicken in some coconut oil over medium heat
  • Once it’s done/almost done, add sesame oil and your onion and mix
  • In a separate bowl, whisk together the coconut aminos, pressed garlic and ground ginger, then add it to the pan
  • Add in the coleslaw mix and stir. Add the chicken broth (I used bone broth), mix, and cover – should be ready to go in ~3 minutes
  • Taste – if you want salt, go for it (don’t think it needs it) – and garnish with scallions for some additional color and flavor. If you have sesame seeds, those look pretty too.

The original recipe used ground pork. Next time I do this, I’ll give that one a-go.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s