About
Kick out the fried shell and enjoy all the yummy filling of an egg roll in this tasty, keto lunch. It cooks up in under 20 minutes, so you have a lunch on the fly – just as fast as your favorite combo lunch special from the takeout place!
Ingredients
- 1 clove garlic
- ¼ teaspoon ginger root, raw
- 1 tablespoon, chopped scallions or spring onions, tops and bulb, raw
- 8 medium raw shrimp
- 1 tablespoon olive oil
- 6 ounce cauliflower rice
- 2 teaspoon rice vinegar
- ½ teaspoon salt
- ½ tablespoon olive oil
- 1 cup coleslaw mix by whole foods
- 1 large raw egg
Instructions
- Start by mincing the garlic, grating the fresh ginger, chopping the green onion, and peeling/chopping the shrimp. Have these ingredients set aside for later.
- Heat the first amount of olive oil in the pan over medium heat. Toss the cauliflower rice in the oil with the rice vinegar and salt. Cook the rice until it gets lightly golden and heated through.
- Toss the ingredients from step 1 into the pan, as well as the coleslaw mix. Stir in the second amount of olive oil, and cook until the shrimp become a little golden brown and all the ingredients are heated through, soft, and fragrant – about 4-5 minutes.
- Finally, turn the stove heat down to low and whisk an egg together in a bowl. Pour the egg into your pan. Let the egg cook for 10 seconds, then stir slightly to scramble the egg. Repeat this process until the egg is cooked through and in scrambled pieces.
- Enjoy hot! Top your egg roll in a bowl with sesame seeds, soy sauce, chili sauce, or another topping that you enjoy.
Nutrition Facts
- Servings: 2
- Calories: 229.7kcal/960.9kJ (per serving)
- Fat: 18.9g (per serving)
- Carbs: 7.4g (per serving)
- Protein: 8.6g (per serving)
