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Egg Roll in a Bowl

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A deconstructed egg roll turned into a quick, healthy stir-fry featuring seasoned ground chicken, crisp coleslaw mix, mushrooms, and ginger. Served over brown rice with sweet-and-sour sauce, it’s a fast and satisfying weeknight meal.

Ingredients

1 pound lean ground chicken

1–1/2 cups sliced fresh mushrooms

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon minced fresh gingerroot

2 tablespoons reduced-sodium soy sauce

1 package (14 ounces) coleslaw mix

1 tablespoon sesame oil

3 cups hot cooked brown rice

1/2 cup sweet-and-sour sauce

Wonton strips, optional

Instructions

  1. In a large skillet over medium heat, cook ground chicken until no longer pink, breaking it apart as it cooks. Drain if needed.
  2. Add mushrooms, onion, garlic, and ginger to the skillet. Cook 4–5 minutes, stirring occasionally, until vegetables are tender.
  3. Stir in soy sauce and sesame oil.
  4. Add coleslaw mix and cook 3–4 minutes, until cabbage is slightly softened but still crisp.
  5. Serve chicken and vegetable mixture over hot brown rice.
  6. Drizzle with sweet-and-sour sauce and sprinkle with wonton strips, if desired.

Notes

Add bell peppers, snap peas, or shredded carrots for extra vegetables.

Spice it up with chili flakes, sriracha, or hot sesame oil.

Use cauliflower rice for a low-carb version.

Top with sesame seeds or green onions for added flavor.

Store rice separately for best reheating results.

Nutrition

Find it online: https://familydinnercooking.com/egg-roll-in-a-bowl/