Ginger Turkey Egg Roll in a Bowl over Cauliflower Rice

Everything you love inside an egg roll — gingery turkey, cabbage, carrots and a sweet-salty soy sauce — stir-fried with soft egg-white ribbons and served over cauliflower rice. Fast, filling and great reheated.

Ingredients

• 2 lb 93% lean ground turkey
• 1½ bags (21 oz) coleslaw mix
• ½ onion, sliced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• ⅓ cup soy sauce
• 1½ cups liquid egg whites
• 1 bag (12 oz) frozen riced cauliflower
• ½ bunch green onions, sliced
• 1 tbsp sesame seeds

From your pantry: 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp sriracha, salt.

Instructions

1. Heat half the sesame oil in a large skillet or wok over medium-high heat. Brown the turkey with the onion, breaking it up, until no pink remains, 6 to 8 minutes.
2. Add the garlic and ginger and stir 30 seconds, then add the coleslaw mix, soy sauce, vinegar, brown sugar and sriracha. Toss until the cabbage wilts but still has some crunch, 3 to 4 minutes.
3. Push everything to the sides, pour the egg whites into the center and stir gently until set in soft ribbons, about 2 minutes, then fold them through.
4. Meanwhile cook the cauliflower rice in a second pan with the rest of the sesame oil and a pinch of salt until hot, 5 minutes.
5. Serve the turkey over the cauliflower rice with green onions, sesame seeds and extra sriracha.

Tip: Use 93% turkey rather than 99%; the little bit of fat keeps the meat tender and carries the ginger flavor.

Nutrition per serving

Good for

Adapted from iFoodReal.

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