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Keto Egg Roll in a Bowl – Fast, Flavorful, and Low-Carb

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

Ingredients
  

  • 1 lb ground pork (or ground chicken, turkey, or beef)
  • 1 tablespoon avocado oil (or olive oil)
  • 4 cups coleslaw mix (shredded green cabbage and carrots; for stricter keto, reduce or omit carrots)
  • 1 cup shredded red cabbage (optional for color and crunch)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
  • 3 tablespoons soy sauce (or coconut aminos for gluten-free and slightly sweeter flavor)
  • 1 tablespoon rice vinegar (unseasoned)
  • 1–2 teaspoons sriracha or chili garlic sauce (optional for heat)
  • 1 teaspoon toasted sesame oil
  • 2 green onions, thinly sliced
  • Salt and black pepper to taste
  • Sesame seeds for garnish (optional)
  • Fried egg for topping (optional but excellent)

Method
 

  1. Brown the meat. Heat the avocado oil in a large skillet over medium-high heat. Add ground pork, break it into crumbles, and cook until browned with crispy edges. Season lightly with salt and pepper.
  2. Add aromatics. Stir in minced garlic and ginger. Cook 30–60 seconds until fragrant, scraping up any browned bits from the pan.
  3. Wilt the veggies. Add the coleslaw mix and red cabbage. Toss to combine and sauté 3–5 minutes until the cabbage softens but still has a little bite.
  4. Season the skillet. Pour in soy sauce (or coconut aminos), rice vinegar, and sriracha if using. Stir well and let it cook another 1–2 minutes so the flavors meld and any excess moisture reduces.
  5. Finish with sesame oil. Turn off the heat and drizzle with toasted sesame oil. Taste and adjust seasoning with extra soy sauce, vinegar, or pepper.
  6. Garnish and serve. Top with sliced green onions and sesame seeds. For extra protein and richness, add a fried egg on top. Serve hot in bowls.