Egg Roll in a Bowl
Steve and I love Chinese food. I can’t help but enjoy the oversized portion of fried chicken and rice and I love duck sauce even though I’m not exactly sure what it is. The downfall? It hits our budget hard if we do it too often and it always bloats the next day from all that sodium. This got me determined to start making our own take-out that tastes better and is healthier for our bodies and budget.
Enter in the Egg Roll in a Bowl recipe! I think you’ll enjoy this as much as we did. In fact Steve took leftovers once and finished it – so much for leftovers all week! That’s a sign that this recipe will be on our staple list. Which if you don’t have a staple list, we keep ours in a Google doc, I highly recommend taking recipes that work well for your family and keep a running word document or Google doc of them. I have some more to say about go-to staple meals which you can read about here.
Eggroll in a Bowl
20 minute recipe that will be done in the same amount of time it would take to go pick up expensive take-out.
- 1 pound ground turkey
- 3-4 cups cabbage, shredded (we used bagged, pre-shredded)
- 1 large carrot, shredded
- 1 bunch green onions, chopped
- 3 tbsp sesame seeds
- 2 tbsp low-sodium, soy sauce
- 1 heaping tbsp freshly grated ginger
- 2 cloves garlic, minced
- 1 cup jasmine rice (or any rice you prefer)
- 1 lemon – if desired for squeezing on top
Cook rice according to directions – for extra sticky rice, cut the water by 1/4 cup.
Add your ground turkey, ginger, and garlic to a pan and cook through.
Add in your carrot, most of your onion (leave some for garnish), and cabbage. Mix together and add in your soy sauce and sesame seeds. Mix and cover to let it steam on low heat for about 10 minutes.
Serve hot over the rice and enjoy!
Did you make this recipe? Tag @The_Beer_Dietitian on Instagram
Are you a fan of take-out? What’s your favorite kind of take-out? I’ll keep trying to take popular choices and revamp them into homemade, healthier options. Share those favorites below!