Egg Roll In A Bowl (107g Protein)
Egg Roll In A Bowl (107g Protein) is a easy Chinese recipe that serves 2. 496 calories per serving. Recipe by Justin Anderson on YouTube.
Prep: 3 min | Cook: 8 min | Total: 15 min
Cost: $9.69 total, $4.85 per serving
Ingredients
- 1 pound Lean Ground Chicken (prefer 93% lean, fresh)
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (minced)
- 2 large Eggs (beaten)
- 1 bag Coleslaw Mix (about 12 oz shredded cabbage blend)
- 0.25 cup Water
- 0.25 cup Soy Sauce (low‑sodium preferred)
- 0.5 tablespoon Sesame Oil (toasted sesame oil for flavor)
- 1 tablespoon Sriracha
- 2 stalks Green Onion (thinly sliced for garnish)
Instructions
Prep Ingredients
Dice the onion, mince the garlic and ginger, and slice the green onions thinly. Set everything aside in a small mixing bowl.
Time: PT3M
Brown the Ground Chicken
Heat the skillet over medium‑high heat, add the ground chicken and diced onion, and stir‑fry until the chicken is fully cooked and the onion is translucent, about 5 minutes.
Time: PT5M
Temperature: medium-high
Drain Excess Fat
Transfer the cooked chicken and onion to a colander to drain any excess liquid, then return the meat to the skillet.
Time: PT1M
Add Garlic and Ginger
Add the minced garlic and ginger to the skillet and stir‑fry for about 30 seconds until fragrant.
Time: PT1M
Temperature: medium
Scramble the Eggs
Push the chicken mixture to one side of the pan, pour the beaten eggs into the empty space, and scramble until just set. Then mix the eggs into the chicken.
Time: PT2M
Temperature: medium
Cook the Coleslaw
Add the bag of coleslaw mix and 1/4 cup water to the skillet. Stir‑cook for 3 minutes, or until the cabbage softens slightly but still retains some crunch.
Time: PT3M
Temperature: medium
Season the Bowl
Stir in 1/4 cup soy sauce, 1/2 tablespoon sesame oil, and 1 tablespoon sriracha. Mix everything until evenly coated.
Time: PT1M
Garnish and Serve
Transfer the mixture to serving bowls, garnish with sliced green onions, and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 496
- Protein
- 73 g
- Carbohydrates
- 28 g
- Fat
- 22 g
- Fiber
- 5 g
Dietary info: High protein, Gluten‑free (if using gluten‑free soy sauce), Dairy‑free, Nut‑free
Allergens: Egg, Soy, Sesame
Ingredient Substitutions
- Instead of Lean Ground Chicken: Ground Turkey, Ground Pork
- Instead of Onion: Shallot, Leek
- Instead of Garlic: Garlic paste, Garlic powder (1 tsp)
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of Eggs: Egg whites (4), Tofu scramble
- Instead of Coleslaw Mix: Shredded green cabbage, Bagged Asian slaw
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Sesame Oil: Peanut oil, Vegetable oil
- Instead of Sriracha: Chili garlic sauce, Hot sauce
- Instead of Green Onion: Chives, Fresh cilantro
Equipment Needed
- Large Skillet or Wok
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Colander
- Serving Bowl
Critical Steps — Do Not Skip
- Cook the ground chicken until fully browned and no pink remains.
- Drain excess fat to keep the dish from becoming greasy.
- Do not overcook the coleslaw; it should stay slightly crisp.
- Balance the soy sauce, sesame oil, and sriracha for flavor.
Chef Tips from the Video
- Use a splash of water when the pan gets too dry to prevent burning.
- For a richer color, substitute half of the soy sauce with dark soy sauce.
- Finish with a drizzle of toasted sesame oil for an extra nutty aroma.
Troubleshooting
The bowl is watery.
Increase the cooking time for the coleslaw to evaporate excess water, or add a splash more soy sauce and let it reduce.
Eggs become rubbery.
Cook the eggs over medium heat and remove from the pan as soon as they are just set; they will finish cooking when mixed with the hot chicken.
Dish is bland.
Add a little more soy sauce or a pinch of salt; increase sriracha for extra heat if desired.
Coleslaw turns mushy.
Stir‑cook only 2–3 minutes; keep the heat high enough to steam‑cook rather than boil.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended because the eggs become rubbery; if needed, freeze for up to 1 month and reheat gently.
Room temperature: Do not leave out at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the ground chicken and store it in the fridge; reheat before adding the fresh veggies.
- Pre‑mince garlic and ginger and keep in a small airtight container.
- The sauce (soy sauce, sesame oil, sriracha) can be mixed ahead and refrigerated.
Frequently Asked Questions
What is the cultural significance and history of the Egg Roll Bowl in Chinese cuisine?
The Egg Roll Bowl is a modern, fast‑food‑inspired take on classic Chinese stir‑fry dishes that combine protein, vegetables, and a savory sauce. It reflects the convenience‑driven dining style popular in urban China where rice or noodle bowls are served quickly for busy workers.
What are traditional regional variations of an egg‑and‑meat bowl in Chinese cuisine?
In southern China, similar bowls often use pork and add fermented black beans, while in the north, lamb or beef with scallions and a heavier soy‑based sauce are common. The addition of sriracha is a contemporary, Southeast‑Asian twist.
How is the Egg Roll Bowl traditionally served in Chinese street food culture?
Street vendors typically serve the hot mixture over a bed of steamed rice or noodles, garnished with fresh scallions and sometimes toasted peanuts. The dish is eaten with a spoon or chopsticks and is meant to be eaten immediately while hot.
What occasions or celebrations is the Egg Roll Bowl associated with in modern Chinese dining?
While not tied to a specific holiday, the Egg Roll Bowl is popular for quick family meals, office lunches, and late‑night snacks after work, reflecting the fast‑paced lifestyle of contemporary Chinese cities.
What authentic ingredients are essential for a traditional Chinese‑style egg‑and‑meat bowl, and what are acceptable substitutes?
Key ingredients include lean meat (chicken, pork, or beef), aromatics like garlic and ginger, soy sauce, and a touch of sesame oil. Substitutes can be ground turkey for chicken, tamari for soy sauce, and chili oil for sriracha while still keeping the dish authentic.
What other Chinese dishes pair well with the Egg Roll Bowl?
Serve it alongside a simple cucumber salad, steamed dumplings, or a bowl of hot and sour soup for a balanced meal. A side of pickled vegetables adds a refreshing contrast.
What makes the Egg Roll Bowl special or unique in Chinese‑inspired cuisine?
Its speed and simplicity—using ground chicken and pre‑shredded coleslaw—allow a full‑flavored, protein‑rich bowl to be prepared in under 15 minutes, making it ideal for busy home cooks seeking authentic flavors without lengthy prep.
What are the most common mistakes to avoid when making the Egg Roll Bowl?
Common errors include undercooking the ground chicken, over‑cooking the coleslaw so it becomes mushy, and adding too much water which makes the sauce watery. Also, over‑scrambling the eggs can lead to a rubbery texture.
Why does this Egg Roll Bowl recipe use sriracha instead of traditional Chinese chili paste?
Sriracha provides a consistent, mild heat and a slightly sweet flavor that balances the salty soy sauce, making the dish approachable for a wider audience while still delivering a spicy kick.
Can I make the Egg Roll Bowl ahead of time and how should I store it?
Yes, you can cook the chicken and sauce up to a day ahead and refrigerate in an airtight container. Reheat gently in a skillet, add fresh coleslaw and eggs at the end to retain texture.
What does the YouTube channel Justin Anderson specialize in?
The YouTube channel Justin Anderson focuses on quick, high‑protein home‑cooking recipes that blend classic comfort foods with modern, health‑focused twists, often emphasizing meals that can be prepared in 15 minutes or less.
How does the YouTube channel Justin Anderson's approach to Chinese‑inspired cooking differ from other Asian cooking channels?
Justin Anderson emphasizes speed, minimal ingredient lists, and protein‑rich variations, whereas many Asian cooking channels prioritize traditional techniques and longer fermentation or marinating steps. His videos aim at busy home cooks who still want authentic flavor.
Last updated: August 31, 2026
