I’m back, though still suffering through what I hope is the last of this cold. This cold, this second cold in two months, it hit me hard. Nursing it requires long naps, warm blankets, cozy socks, lots of tissues, and bowls of comfort. And I’m bringing it you today with this egg roll in a bowl recipe.
As you’ve no doubt heard before, my usual go-to when I’m sick is Disney movies, mixed with a healthy dose of either cereal or ice cream, just the ingredients that allow me to full be a baby and wallow in self pity. Typically I give into those cravings. This time, however, and much to my surprise, I’ve been all about the Asian food. Last week, I broke down and ordered some piping hot kimchi pho, sucking up the $6 delivery fee just to have that steaming bowl of deliciousness brought straight to my door. If you know me, I’m typically too cheap indulge take out for one, but last week, I just didn’t care.
Kettle Corn, who is known more for her microwaving skills than her cooking prowess, came in and saved the day with this recipe. I ad libbed at bit, as I do, but the essence is the same as you’d find in any corner Chinese takeout egg roll: veggies, pork, turkey and seasonings. Simply soy sauce, crushed red pepper and sesame oil do the trick for added flavor.
I cracked a ripe sunny side egg on top, which is what I do in any situation that can handle it. If you prefer it as a scramble, do it, and you’ve got yourself something akin to fried rice, without the rice.
This recipe is quick, easy, and just the thing for when you’re under the weather, or looking to use up all those leftover fridge veggies when they’re looking under the weather. Because we all have those days.
Egg Roll in a Bowl
Ground pork and turkey are cooked with cabbage, mushrooms, carrots, ginger, garlic and soy sauce in this egg roll in a bowl recipe.
Ingredients
- 2 TB vegetable oil
- 1 cup carrot, grated
- 2 cups white mushrooms, chopped
- 1 TB minced fresh garlic
- 2" fresh ginger, grated (more, as you wish)
- 10 green onions, chopped
- 1/2 pound ground turkey
- 1/2 pound ground pork
- 1 bag tri-color cabbage
- 1/4 cup soy sauce
- 2 TB honey
- 2 tsp red pepper flakes
- 1 TB sesame oil
- 2 eggs, fried
Directions
- Step 1 In a large pot or sauté pan over medium high heat, add 1 TB vegetable oil, carrots, mushrooms, cabbage, ginger, red pepper flakes and garlic. Cook until the veggies are all soft, about 10 minutes. Remove the veggies from the pan and set aside.
- Step 2 Place the pan back on the stove over medium high heat. Add the remaining oil, turkey and pork, breaking it up with a wooden spoon. Cook until the meat is thoroughly cooked.
- Step 3 Add the veggies back to the pan, and stir in the soy sauce, honey and green onions. Mix thoroughly.
- Step 4 Divide the mixture into two bowls and drizzle each with 1/2 of the sesame oil. Top with a fried egg and serve hot.
