All Recipes
Egg Roll in a Bowl
Main Course
Fairgrown
Serves 4 Prep 10 min Cook 10 minA fun, flavorful twist on the classic egg roll — no wrapper needed. Ground chicken, cabbage, carrots, garlic, and ginger come together in one pan for a simple 20-minute weeknight dinner. Sourced from America's Grow-a-Row.
Ingredients
Primary
- Cabbage(Any)— 1 medium, sliced
- Onions(Any)— 1 medium red, sliced
- Carrots(Any)— 2 medium, shredded
- Scallions(Any)— 1 bunch, chopped
- Garlic(Any)— 2-3 cloves, minced
- Ginger(Any)— 1-inch piece, peeled and minced
Additional / Pantry
- 1-16 oz pack ground chicken
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- Optional: sriracha, to serve
Instructions
- Wash and prepare the vegetables. Slice the cabbage and red onion, shred the carrots using a box grater, and chop the scallions. Mince the garlic and ginger.
- Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the red onion, garlic, and ginger, and cook for 45 seconds to 1 minute, until fragrant.
- Cook the chicken. Add the ground chicken and soy sauce to the skillet. Cook, stirring frequently, until the chicken is golden brown and nearly cooked through.
- Add the vegetables. Stir in the cabbage and carrots and add the sesame oil and rice vinegar. Continue cooking until the vegetables are tender and slightly wilted, about 3-4 minutes.
- Finish and serve. Remove the pan from the heat and stir in the chopped scallions. Serve warm, garnished with additional scallions, soy sauce, or a dash of sriracha if desired.
Notes
This one-pan dinner comes together in 20 minutes and is endlessly adaptable — swap ground chicken for ground turkey or pork, or make it vegetarian with diced mushrooms or tofu. Leftovers reheat well for up to 3 days.