20-Minute Egg Roll Bowls
- Yield 2
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
20-Minute Egg Roll Bowls is a dinner recipe on Avoteb. The yield on the card is 2. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 2 tablespoons neutral oil, divided
- 1 pound ground chicken
- fine sea salt and freshly-ground black pepper
- 4 scallions, thinly sliced
- 3 large cloves garlic, minced
- 1 tablespoon grated or minced fresh ginger
- 1 (14-ounce) bag cole slaw
- 3 large eggs, whisked
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- furikake seasoning (or toasted sesame seeds)
- (optional) rice or noodles, for serving
Method
Leave the chicken. Warm 1 tablespoon oil in a large nonstick skillet over medium-a hot burner. Tip in the chicken and season with salt and pepper. Leave until browned, breaking it up with a wooden spoon as it cooks until crumbled. Move the chicken to a clean bowl and keep nearby.
Leave the cole slaw. Tip in the remaining oil, the white parts of the scallions, garlic and ginger to the skillet. Sauté for 1 minute, stirring constantly. Tip in the cole slaw and sauté for 2 minutes, stirring occasionally, until slightly wilted. Push the cole slaw to one side of the pan, add the eggs to the other half and cook until scrambled, breaking them up into small pieces.
Mix Tip in the cooked chicken, hoisin, soy sauce, sesame oil and the green parts of the scallions to the pan and toss until evenly combined. Taste and season with additional hoisin or soy sauce if needed.
Plate Plate warm over rice or noodles (if desired), sprinkled with furikake, and enjoy!
