Egg Roll in a Bowl
Serves 2
0 mins total
If you have a bag of coleslaw mix (or some cabbage) on hand, you’re just 20 minutes away from this savory, satisfying bowl. This one feeds two but easily doubles.
yellow onion or a few scallions,chopped
Garlic(fresh or frozen)
Ginger(fresh or frozen)
bag coleslaw mix(or shredded Napa or Savoy cabbage)
Sriracha or chili crisp(optional)
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Heat a drizzle of oil in a large skillet over medium heat. Add the onion, about 2 teaspoons each minced garlic and ginger (or a couple frozen cubes of each), and a pinch of salt and cook until softened.
Stir in the coleslaw mix, a splash of soy sauce, and salt to taste. Cook until the coleslaw is crisp-tender, 2 to 3 minutes. Remove from the heat. Add a splash of rice vinegar, a drizzle of toasted sesame oil, and more salt to taste.
Transfer to two bowls and tent with foil to keep warm. Add more olive oil to the skillet, sprinkle in some sesame seeds, and fry two eggs. Top each serving with a fried egg and sriracha, if desired.
