Egg Roll in a Bowl 

Take an egg roll out of its filling and out of the deep fryer and you've got a warm, savory, low-carb, Chinese-inspired meal!

Ingredients 

Directions

• 2 Tbsp olive oil

• 2 tsp sesame oil 

• 1 lb ground turkey 

• 2 cloves garlic, minced

• 1 Tbsp fresh squeezed or minced garlic 

• 4 green onions, chopped 

• 1 bag coleslaw mix (or shredded carrots and cabbage)

• 4 Tbsp coconut aminos 

• 4 Tbsp sweet chili sauce

• 4 fried eggs, divided 

1. In a large skillet pan on medium heat, add ground turkey. Break apart the ground turkey, cooking until fully browned. 

2. Add olive oil, sesame oil, garlic, ginger, and green onions to the pan. Allow them to simmer until fragrant, about 2-3 minutes. 

3. Add the coleslaw mix, coconut aminos, and sweet chili sauce. Stir until fully combined, and cook until vegetables are softened. 

4. This step can be done in preparation, but for optimum freshness, it is recommended to cook each egg as needed before eating: In a separate non-stick pan, pour a bit of olive oil and fry 4 eggs. Depending on the size of your pan, you may need to cook 1-2 at a time so the edges don’t blend together. 

5. Divide mixture into four meal prep containers. Top each with one if you’ve cooked them in advance. Refrigerate for up to 4-5 days. When ready to eat, microwave for 1 to 1 ½ minutes.