Red Meat Allergy Friendly Easy Egg Roll in a Bowl

Total time30 min

Prep time10 min

Cook time20 min

Red Meat Allergy Friendly Easy Egg Roll in a Bowl

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Ingredients

4 servings

1 lb ground pork
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
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Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
½ medium yellow onion, thinly sliced
1 bag (14 oz) coleslaw mix (shredded green cabbage and carrots)
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sriracha (optional)
salt and pepper, to taste

For serving

3 green onions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
Heat the sesame oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Drain any excess fat if needed, leaving about 1 tablespoon in the pan.
2
Push the pork to one side of the pan. Add the onion to the cleared space and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic doesn't burn.

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