High Protein Egg Roll in a Bowl

Steps

1. 1Make the High Protein Egg Roll in a Bowl
2. 2Heat sesame oil
3. 3Heat a large skillet over medium heat. When the pan is warm, add 2 tablespoons sesame oil and swirl the pan to distribute the oil across the surface. Continue heating the pan until the oil is hot and shimmery, about 1 to 2 minutes.
4. 4Cook aromatics
5. 5When the oil is hot, add the white parts of 6 sliced green onions, ½ cup diced red onion (if using), and 5 cloves minced garlic to the skillet and stir to incorporate. Sauté, stirring frequently, until the red onions begin to soften and turn translucent, approximately 5 minutes.
6. 6Cook pork
7. 7When the onions have softened, add 1 ½ pounds ground pork, 1 teaspoon grated fresh ginger, 1 8-ounce can chopped water chestnuts (if using), and 1 tablespoon sriracha to the skillet. Cook, stirring frequently and breaking up the pork into small crumbles, until the pork is browned and cooked through with no pink remaining, approximately 7 to 10 minutes.
8. 8Add coleslaw mix
9. 9When the pork is cooked through, add 1 14-ounce bag coleslaw mix, 3 tablespoons soy sauce (or coconut aminos), 1 tablespoon rice wine vinegar, 1 cup shelled edamame, ⅛ to ¼ teaspoon freshly cracked white pepper (to taste), and salt to taste to the skillet. Stir until all ingredients are well incorporated and the cabbage begins to wilt.
10. 10Cook
11. 11Continue cooking the egg roll mixture, stirring regularly, until the cabbage is tender but still slightly crisp, approximately 5 minutes. Taste and adjust salt and pepper as needed.
12. 12Cook eggs
13. 13In a separate skillet, fry 4 large eggs to your preferred doneness. For runny yolks, cook for 2 to 3 minutes. For fully set yolks, cook for 4 to 5 minutes, flipping halfway through if desired.
14. 14Make the Creamy Chili Sauce
15. 15Mix sauce
16. 16While the egg roll mixture finishes cooking, add ¼ cup mayonnaise, 1 to 2 tablespoons sriracha, and 1 large pinch salt to a small mixing bowl. Stir together the ingredients until fully incorporated and smooth. Taste and adjust heat level by adding more sriracha if desired. Set aside.
17. 17Assemble and Serve
18. 18Assemble
19. 19Divide the egg roll mixture equally between 4 serving bowls. Top each bowl with 1 fried egg.
20. 20Drizzle with sauce
21. 21Transfer the creamy chili sauce to a sandwich bag or small zip-top bag. Snip one corner off the bag and use it as a piping bag to drizzle the chili sauce over the top of each bowl.
22. 22Add garnishes
23. 23Sprinkle the green parts of the sliced green onions over the chili sauce. Garnish bowls with sesame seeds if desired and serve immediately.