Lazy Egg Roll Bowls
Uses pre-sliced veggies to cut down on chopping for an effortless weeknight meal.
This week, I’m sharing one of my favourite weeknight recipes - Lazy Egg Roll Bowls. If you’re reading this on Substack and haven’t already, be sure to subscribe below to get all future editions of The Grocery Edit straight to your inbox.
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This Lazy Egg Roll Bowl recipe takes convenience to the next level with pre-sliced veggies, making it perfect for busy weeknights when you want to save time on chopping. Packed with lean protein and veggies, it delivers a balanced meal in under 30 minutes! The combination of ground chicken, crunchy vegetables, and the flavours of ginger, garlic, and soy sauce creates a delicious mix of texture and taste. I love serving it with basmati rice, sweet & sour sauce, and sliced green onion for an added touch. I hope you enjoy this recipe as much as I do!
Recipe notes:
Protein:
We’re using ground chicken for this recipe, an excellent lean source of protein.
Vegetables:
This recipe uses pre-mixed slaw and pre-sliced mushrooms to save time washing and slicing (I HATE washing mushrooms, anyone else?!). Although it seems like a lot of veggies when you first add them in, everything shrinks down as it cooks.
Starch:
I suggest serving this recipe with basmati rice.
Equipment needed:
Large frying pan or wok
Cooking utensil, such as a wooden spoon
Small bowl to mix sauce ingredients
Liquid measuring cups and spoons
Chef knife and cutting board
Medium pot to cook rice
Grocery list:
Fresh items:
1 lb ground chicken
1 package sliced mushrooms (227g)
1 bag coleslaw mix (397g)
1 small yellow onion
2 garlic cloves
A small nub of ginger
Green onion (optional, for serving)
Pantry items you may already have on hand:
Avocado oil (or other cooking oil)
Low-sodium soy sauce
Sesame oil
Rice vinegar
Cornstarch
Basmati rice (for serving)
Sweet & sour sauce (for serving)
Sesame seeds (optional, for serving)
Most of the ingredients used in this recipe don’t require any prep. But if you're short(er) on time during the week, you can prep the following steps ahead of time—either on the weekend or the night before—to save time on cooking day. Place the ingredients in separate bowls, cover, and refrigerate until you're ready to cook.
Dice 1 small yellow onion.
Mince 2 cloves of garlic and 1 tsp-worth of ginger.
In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tsp cornstarch.
Lazy Egg Roll Bowls
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients:
1 tbsp avocado oil
1 lb ground chicken
1 package sliced mushrooms (227g)
1 bag coleslaw mix (397g)
1 small yellow onion, diced
2 garlic cloves, minced
1 tsp minced ginger
1/4 cup low-sodium soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp cornstarch
For serving:
Cooked basmati rice
Sweet & sour sauce
Sesame seeds, optional
Sliced green onion, optional
How to make it:
Cook rice according to package instructions.
Heat 1 tbsp avocado oil in a large frying pan over medium-high heat. Add 1 small diced onion and a package of sliced mushrooms. Sauté until the onions are translucent, about 3 minutes.
Stir in 2 minced garlic cloves and 1 tsp minced ginger, cooking for about 1 minute until fragrant.
Add 1 lb of ground chicken to the pan. Cook, breaking up the chicken as it cooks, until the chicken is no longer pink, about 6-8 minutes.
While the chicken is cooking, whisk together 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp cornstarch in a small bowl. Set aside.
Once the chicken is cooked, add the bag of coleslaw and the sauce to the pan. Continue cooking, stirring occasionally, until the slaw has wilted, about 3-4 minutes.
Serve with basmati rice and sweet and sour sauce. Top with sesame seeds and sliced green onion (optional).
Enjoy!
I would love to hear from you! Let me know if you tried the recipe. You can message me via the button below or the Substack app.
~Brittany
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“The Grocery Edit” is written by Brittany Raftis, MScFN, RD. She works as a Registered Dietitian and is passionate about helping people sort through the confusion of ingredients and nutrition facts to reduce stress surrounding daily food choices. She uses an evidence-based approach to clear up misinformation about nutrition and help people select the right products to support their health and enjoyment of food.