Egg Roll in a Bowl

Name: Egg Roll in a Bowl
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: American
Ingredients: 10 oz Jasmine Rice; ¼ tsp Salt; 3 tbsp Mayonnaise; 2 tsp Sriracha; 1 tbsp Vegetable Oil; 1¼ lb Ground Turkey; 3¼ tbsp Ginger; 3 cloves Garlic; 450 g Coleslaw Mix; 3 tbsp Soy Sauce; 3 Scallions

By Eatpace

Ground turkey and coleslaw mix are stir-fried with ginger and soy, then served over rice with sriracha mayo. The bagged vegetables save chopping on a busy night.

Total: 38 min; 10 prep · 28 cook
Serves: 4; Scale it below
Calories: 631; kcal per serving
Protein: 36g; per serving

Plan this dinner Jump to recipe

Ground turkey and cabbage over rice, topped with sriracha mayo and scallions.

38 min

Method

6 steps 10 min prep · 28 min cook

Prep

Step 1. Bring Jasmine Rice, Water, and Salt to a boil in a saucepan. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes. Turn off the heat and let stand, covered, for 10 minutes.
Step 2. Meanwhile, stir Mayonnaise and Sriracha together in a small bowl.

Cook

Step 3. Heat Vegetable Oil in a large skillet over medium-high heat. Add Ground Turkey and cook, breaking it up, until browned and no longer pink, about 7 minutes.
Step 4. Add Ginger and Garlic to the skillet. Stir until fragrant, about 30 seconds.
Step 5. Add Coleslaw Mix and Soy Sauce. Stir-fry until the cabbage is tender but still has some bite, about 5 minutes; turn off the heat.

Finish & serve

Step 6. Fluff the rice and divide it among bowls. Spoon the turkey mixture over it, drizzle with the sriracha mayo, and scatter Scallions on top.

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Tips

Swap it

Use lean ground pork instead of turkey, and cook it to 160°F.

Good to know

Check ground turkey with an instant-read thermometer; it is safe at 165°F.

Leftovers

Refrigerate leftovers promptly in shallow containers for up to 3 days, keeping the sriracha mayo separate.

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