Chicken Egg Roll in a Bowl is one of our favorite ways to enjoy an egg roll without all the effort. We take all of the classic components of the egg roll filling - ground chicken, cabbage, and carrots - and serve it over steamed rice. It's finished off with a drizzle of sweet and sour sauce, green onion, and black sesame seeds. If you're feeling adventurous, cover it with a fried egg. Site titleTitlePrimary categorySeparator
Cook rice according to package directions or with a rice cooker. I also buy Trader Joe's frozen pre-cooked brown rice for when I want to get dinner on the table in a hurry.
Heat a large skillet to a medium heat. Add olive oil. Once the oil is hot, add the chicken. Use a wooden spoon or spatula to break the meat up as much as possible. Sear chicken, breaking it up as you go, until the chicken is cooked through.
Add the sesame oil, cabbage, onion, garlic, ginger, and 1/2 teaspoon salt. Continue to cook the chicken and veggies, stirring occassionally, until cabbage has wilted, about 5 minutes.
Once the cabbage has wilted, add in soy sauce, sambal oelek, remaining 1/2 teaspoon salt, garlic powder, and rice vinegar. Continue to saute for another 1-2 minutes. Add in half of the green onion. Toss to combine.
Spoon rice into bowls and top with chicken and cabbage mixture. Drizzle a little bit of sweet and sour sauce on top. Sprinkle with wonton strips, green onion, and black sesame seeds.
If using egg, fry eggs while the cabbage cooks.