This recipe is an accessible and low-carb version of Egg Roll in a Bowl, a popular takeout dish. It's a fulfilling and delicious meal made with ground pork or sausage, shredded cabbage, carrots, and other flavorful ingredients. The dish is served over a bed of cauliflower rice and topped with a savoury sauce for extra flavour. Enjoy all the flavours of your favourite takeout dish without the carbs with this tasty recipe!
Recipe
Ingredients
- 1 tablespoon sesame oil
- 1 pound ground pork or sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- 1 cup shredded carrots
- ½ cup chopped celery
- ¼ cup chopped green onions
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (or more to taste)
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- 4 cups cauliflower rice, cooked
Instructions
-
Heat the sesame oil in a large skillet or Dutch oven over medium-high heat. Add the ground pork or sausage and cook until browned, breaking it up with a spoon as it cooks.
-
Drain any excess grease from the skillet. Add the onion and garlic and cook until softened about 5 minutes.
-
Stir in the shredded cabbage, carrots, and celery. Cook for an additional 5 minutes or until the vegetables are softened.
-
Stir in the soy sauce, rice vinegar, sriracha, ginger, and black pepper. Bring to a simmer and cook for 2 minutes.
-
Serve over a bed of cauliflower rice and garnish with chopped green onions.
Tips
- You can use shredded broccoli or zucchini instead if you don't have cauliflower rice.
- You can add other vegetables to this dish, such as mushrooms, snap peas, or water chestnuts.
- Add more sriracha or a pinch of red pepper flakes for a spicier dish.
- Leftovers can be stored in the refrigerator for up to 3 days.
