Stir-Fried Keto Eggroll Bowl with Ground Pork and Cabbage

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A low-carb, stir-fried keto eggroll-inspired bowl featuring savory ground pork, crunchy cabbage, and a blend of aromatic Asian spices. This Asian-inspired keto recipe (low carb), ready in about 30 minutes, pairs ground pork, green cabbage, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground pork
• 4 cups shredded green cabbage
• 1 medium, julienned carrot
• 1 small, diced yellow onion
• 3 minced garlic cloves
• 1 tbsp freshly grated ginger
• 3 tbsp soy sauce (or coconut aminos)
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 2 sliced green onions
• 1/4 tsp red pepper flakes
• to taste black pepper
• 2 large egg
• to taste salt

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb ground pork and cook, breaking apart with a spatula, for 5-6 minutes until browned and cooked through.
2. Step 2: Add 1 small diced yellow onion, 3 minced garlic cloves, and 1 tbsp freshly grated ginger to the pork. Sauté for 2 minutes until fragrant and the onions soften.
3. Step 3: Stir in 4 cups shredded green cabbage and 1 julienned medium carrot. Cook, stirring frequently, for 5 minutes until the cabbage softens but still retains some crunch.
4. Step 4: Pour in 3 tbsp soy sauce and drizzle 1 tbsp sesame oil over the vegetables and pork. Sprinkle 1/4 tsp red pepper flakes and season with salt and black pepper to taste. Toss everything together and cook for another 2 minutes, allowing flavors to meld.
5. Step 5: Push the mixture to one side of the skillet and crack 2 large eggs into the cleared space. Scramble the eggs gently with a spatula, cooking for 2-3 minutes until just set.
6. Step 6: Combine the scrambled eggs with the pork and vegetable mixture, stirring in 2 sliced green onions for a fresh finish. Serve hot.