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Egg Roll Bowl

Dezerae - February 8, 2020 - 0 comments

The Egg roll Bowl is one of our favorite recipes that I adapted after starting the Keto way of life. It is an amazingly versatile dish, and in my opinion, it tastes a million times better than any egg roll that I have ever eaten. Now, this recipe was adapted when we were eating Omad (one meal a day), so it is very protein heavy. The protein content is something you can easily change by reducing the number of eggs used or omitting them altogether. Technically there aren’t eggs in egg rolls besides the wrapping, but I enjoy the flavor that the eggs bring to the table in this recipe.

Omit the riced cauliflower if you don’t like it easily enough and if you aren’t Keto and you want some more texture feel free to exchange the cauliflower for pasta or rice noodles. The Chili Garlic Sauce is a Keto replacement for Sriracha, and the Liquid Aminos is a replacement for Soy Sauce. You can add more meat and other vegetables too if you want to! That is the brilliance of this specific recipe because it is just so versatile!

So let’s get to it! The very first thing that you want to do is heat your oil in a skillet over medium heat. When you do add in your ground pork or any other choice of meat, you want to hear it sizzle. Now, this is where I differ from most people when it comes to cooking. Usually, you are told to brown your meat all of the way, and I would agree with this if you didn’t need to keep cooking it after you add more ingredients. So you will see in my photo that I cook my ground pork until it is all mostly browned. You will not be draining any juices at any point during this dish.


Now mix in your garlic, ginger, aminos, and chili sauce and mix well with the ground pork. Once thoroughly mixed add in the cabbage and cauliflower. I know it looks like a lot, but it will cook down, as you see in my photo. Once your pork is cooked thoroughly, and the cabbage has cooked down a little, taste it! This is when you have the chance to add more of anything you might want. I personally add more of everything unless I am using fresh ginger, then that usually is fine. Again, it all depends on you and your flavor choices. If using the garlic chili sauce, keep in mind this is much spicier than sriracha, so add more in small quantities and taste often.

In a separate pan, melt your butter and scramble your eggs over medium-high heat. You can scramble them soft or hard I typically do them hard scrambled. The key to keeping them moist while cooked all the way is to move them constantly and watch them carefully. They are your eggs, cook them as you like! When the eggs are finished, grab a bowl and portion out your egg roll mixture, top with a portion of eggs, green onions, and you can add more chili sauce on top if so desired. From my kitchen to yours, I hope you enjoy!


Egg Roll Bowl

  • Author: Dezerae
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 Servings


  • 455g (1 lb) Ground Pork
  • 283g (10 oz) Coleslaw Mix or Shredded Cabbage
  • 283g (10oz) Cauliflower, riced (optional)
  • 4 Garlic cloves, minced
  • 1 Tbsp Ginger, fresh minced or ground
  • 15ml (1 Tbsp) Aminos
  • 3g (1/2 tsp) Chili Garlic Sauce
  • 15ml (1 Tbsp) Olive Oil
  • 15ml (1 Tbsp) Butter or Fat of choice
  • 8 Eggs
  • 8g (1/4 Cup) Green Onions, Sliced (Garnish)


  1. Heat oil in a large skillet over medium heat and add ground pork. Brown pork until mostly done but still slightly pink. Do not drain.
  2. Mix in garlic, ginger, aminos, and garlic chili sauce. Then top with the cabbage and cauliflower stirring gently until incorporated.
  3. Cook for 4-5 minutes or until the cauliflower is tender and the pork is fully cooked.
  4. TASTE! Remember my seasoning amounts are guidelines in where I like to start add more as you like!
  5. Remove cabbage mixture from heat.
  6. Melt butter or fat in a smaller pan over medium-high heat and scramble up your eggs. Cook them stirring constantly until done to your liking.
  7. Portion out cabbage, top with eggs and green onions, and add a little extra chili sauce on top if you like. Enjoy!


  • If using the eggs in this recipe and if you make your own bone broth at home save your egg shells! Rinse them out and store them in a ziplock bag in the freezer until you are ready to make bone broth. The apple cider vinegar in my both broth recipe helps break down the eggshells a little and they will add more nutrients to your broth.
  • Save any unused portions of your green onions in the same freezer bag as the saved eggshells for the same reason. I personally save eggshells, carrot pieces, celery, onion scraps, and really anything that will add more flavor and nutrients to my broths.

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