Egg Roll in a Bowl (Low-Carb and Trim Healthy Mama)

Looking for a ridiculously easy and quick meal for a busy evening?

Would you love it to be low-carb, and Trim Healthy Mama friendly?

Should it be packed with flavor, with little clean-up required?

I know the answer to all those questions is yes!

The meal that fits that bill for our household is Egg Roll in a Bowl. I didn’t come up with the name. It was initially shared in the Trim Healthy Mama Facebook group by generous member Diana Rodburn, but I’ve adapted it to fit our family’s preferences and needs. Most of the items needed for this meal are easily kept on hand in your pantry and freezer.

Here’s how I make egg roll in a bowl and sugar-free yum-yum sauce.

Our favorite version is made with ground pork (THM S meal). I use 2lbs of ground pork for our family of 8. This provides us with dinner and leftovers for lunch the next day. If you prefer, this can be made with ground beef or chicken, or even shrimp for a different flavor profile.

I begin be browning the meat, I do not add any oil to the hot pan. You may need a little if you’re using a very lean meat or shrimp. Strain the meat (but do not rinse), if necessary.

Then add in a small onion, sliced thin. Once that starts to cook, I add crushed garlic and ginger. For my family, I use 1Tbsp crushed (fresh or frozen) ginger, and 5-6 cloves of garlic, pressed. This cooks until the onion is soft and the ginger and garlic have cooked into the meat. Then I add 1-1.5 Tbsp of coconut sugar. You could use your sweetener of choice. The little bit of coconut sugar doesn’t really sweeten the dish, but really helps balance the flavors, embracing umami.

For the vegetable portion, I like to keep it super simple, I purchase bags of coleslaw blend! It has a great blend of green and red cabbage, and shredded carrots. I’ve also used broccoli slaw mix for added crunch and variety.

Often I’ll add half a head of green cabbage, sliced thin, to add bulk to the dish if I need to feed more than our family.

Once added to the cooked meat, it just needs to cook until softened through. For the salt, I use either tamari or liquid aminos, depending on what I have in the pantry. I add this now as the cabbage is cooking down.

Towards the end of cooking, just a little before serving, I add in about a tablespoon of sesame oil. It adds great flavor that really makes the dish.

It’s really that simple!

For my family I serve it over Jasmine rice. I like it by itself with extra cabbage.

We all enjoy this stir fried dish with Yum-Yum sauce!

Want to make your favorite Japanese steakhouse sauce?

Just combine mayonnaise, stevia, salt, pepper, sriracha, rice vinegar, garlic, and ginger. Thin with a bit of water, to desired consistency.

**Linked up with Weekend Potluck at Frugal Family Favorites**

What is your favorite quick meal one really busy nights?