Egg Roll In A Bowl with Spicy Sauce {Gluten Free, Paleo}
Seasoned ground chicken, shredded vegetables, and savory eggs are coated in a flavor packed sauce in this healthy one pot meal.
Equipment
- 1 12" non-stick skillet
- 1 Wooden Spoon
- 1 Slotted spoon
- 1 plate
- 1 bowl
- measuring cups and spoons
- 1 fork or whisk
Ingredients
Eggs
- ½ tablespoon neutral oil I prefer coconut oil
- 6 eggs
- 1 tablespoon coconut aminos
Chinese Sausage Seasoning
- 1½ tablespoon neutral oil I prefer coconut oil
- 1 lb ground chicken may sub turkey or pork
- ½ teaspoon salt
- ¼ teaspoon coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon granulated garlic powder
- ⅛ teaspoon sage
- ⅛ teaspoon allspice
- ⅛ teaspoon caraway seeds
Vegetables
- 1 16 oz pkg cole slaw mix
- ½ 16 oz pkg broccoli slaw mix*
Sauce
- ⅓ cup coconut aminos
- 1½ tablespoon honey omit for Whole30
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 clove garlic grated
- 3 inches fresh ginger grated
- 1 tablespoon cassava flour
Spicy Drizzle Sauce
- ⅓ cup mayonnaise** look for paleo or Whole30 compliant
- 1½ tablespoon sriracha sauce
- ½ tablespoon coconut aminos
- ⅛ teaspoon ground ginger
Instructions
Scramble the Eggs
- Add ½ tablespoon of oil to a large skillet over MEDIUM-LOW heat. Add eggs, coconut aminos, and a pinch of salt to a small bowl. Beat well with a fork or whisk. Add to preheated pan. Cook 3-5 minutes until mostly done, break into pieces and remove to a plate for later.*** Use a clean dish cloth or a few paper towels wipe any easily removed bits of leftover egg.
Mix the Spicy Drizzle Sauce (optional garnish for serving)
- While eggs are cooking in a small bowl combine mayonnaise, sriracha sauce, coconut aminos, and ground ginger. Cover and place in the refrigerator until meal is ready to serve.
Make the Asian-Inspired Sausage
- While eggs are cooking, combine the sausage seasoning in a small bowl: salt, coriander, ground ginger, granulated garlic powder, sage, allspice, and caraway seeds.
- Using the same pan eggs were cooked in, add 1½ tablespoon oil over MEDIUM heat. When skillet is very warm and oil is melted, add ground chicken. Cook, breaking up with a wooden spoon and scraping up any leftover bits of egg until some pink remains, about 3 minutes. Sprinkle Asian-inspired spice mix evenly over ground chicken and continue to cook until no pink remains, about 1-2 minutes. Use a slotted spoon to remove meat to a bowl and save for later.
Cook the Vegetables
- In the same skillet over MEDIUM heat add cole slaw, broccoli slaw, and 3-4 large pinches of salt. Sauté until wilted and tender about 5-7 minutes.
Get Saucy (to coat the dish)
- While chicken and vegetables are cooking: Grate fresh ginger and garlic. Set aside for later. In a small bowl combine coconut aminos, honey, rice vinegar, sesame oil, and cassava flour. Use a small whisk or fork to mix until smooth.
- Push cooked vegetables to the edges of the skillet leaving an opening in the center of the pan. Add 1 teaspoon sesame oil, grated garlic, and ginger. Sauté stirring constantly until fragrant and toasted, about 30 seconds. Stir into the vegetables.
- Add ground chicken and accumulated juices and eggs back into the skillet. Whisk the sauce to combine once again and pour over chicken, vegetable, and egg mixture. Cook stirring often until dish is hot, the sauce has thickened slightly and coated the meal. Serve warm with spicy sauce if desired!
Notes
*For the vegetables, you can use all coleslaw, all broccoli slaw, or a mix of both. I prefer to use a combination of both for more variety in color and nutrients!
**Primal Kitchen makes a good Whole30 & paleo mayonnaise.
***To make this recipe a true one pot meal, I cook everything, including the eggs, in the same skillet. I use this 12" cast iron skillet . You will likely notice some stuck on egg residue. I added oil to the skillet, cooked the ground meat directly on top and scrapped up any leftover eggs. There were no problems in taste or texture of this dish and this method enabled me to clean only one skillet!
Nutrition
Calories: 563kcalCarbohydrates: 25gProtein: 32gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 351mgSodium: 1316mgPotassium: 1101mgFiber: 3gSugar: 11gVitamin A: 715IUVitamin C: 99mgCalcium: 128mgIron: 3mg
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