Egg Roll in a Bowl

For the Egg Roll

• 1 lb 93% lean ground turkey
• 1 shallot, diced
• 1 bunch green onions, diced to the root and divided
• 3 cloves garlic
• 5 oz shredded carrots
• 8 oz broccoli slaw (or coleslaw)
• 12 oz frozen cauliflower rice
• 2 eggs
• 2 Tbsp sesame seeds, for serving (optional)

For the Sauce

• ¼ C low-sodium soy sauce (or coconut aminos)
• ¼ C water
• 3 Tbsp G Hughes Sugar-Free Sweet Chili Sauce
• 1 Tbsp rice vinegar
• 1 tsp ground ginger
• ½ tsp red chili flakes
• 2 Tbsp cornstarch

1. Heat a large skillet or wok to medium heat and spray with cooking spray. When the pan is hot, add ground turkey (you should hear it sizzle). Brown 2-3 minutes, leaving some pink. Mix in shallots, the white part of the diced green onions, and garlic, sautéing another 5 minutes until fragrant. Fold in the shredded carrots and broccoli slaw.
2. Prepare the cauliflower rice according to package instructions.
3. Whisk together all sauce ingredients until well combined, then pour over the skillet and mix to combine. Turn down the heat to low and allow the vegetables to soften in the sauce while you make the scrambled eggs.
4. Make the scrambled eggs in a small skillet, then fold into the Egg Roll in a Bowl skillet mixture along with the cauliflower rice and sesame seeds. Divide skillet into 4 portions, then top with diced green onions and serve.

Nutrition facts are a calculated estimate of 1/4 of the prepared skillet, including the cauliflower rice.