Egg Roll in a Bowl

• •
  1.5 tbsp Sesame Oil, Toasted
• •
  1 lbs Ground Turkey, 99% Lean
• •
  1 cup Yellow Onion
• •
  1 tbsp Ginger, Fresh Root
• •
  1 tbsp Garlic
• •
  2 cup Cabbage, Green
• •
  1 cup Carrots
• •
  0.3 cup Soy Sauce, Low Sodium
• •
  1 tsp Brown sugar
• •
  Sriracha sauce
• •
  3.5 oz Wonton Strips, Fried
• •
  0.3 cup Green Onion (Scallion)
• •
  Sesame seeds

Instructions

1. 1Heat the sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the ground turkey, breaking it up with a wooden spoon, and cook for 3–4 minutes until no longer pink. Add the onion, ginger, and garlic, and continue cooking for 4–6 minutes, stirring frequently, until the turkey is deeply browned and the onion is softened.
2. 2Stir in the cabbage and carrots, then add the soy sauce and brown sugar. Cook over medium-high heat for 4–5 minutes, stirring occasionally, until the cabbage is tender and slightly wilted and the carrots have softened.
3. 3Divide the turkey and cabbage mixture evenly into 4 airtight containers while hot, then let cool to room temperature before sealing.
4. 4Top each container with wonton strips, green onions, and sesame seeds just before serving, or store the toppings separately and add fresh when reheating.
5. 5To reheat, transfer to a skillet over medium heat and warm for 3–4 minutes, stirring occasionally, until heated through. Add the sriracha sauce to taste, then top with wonton strips, green onions, and sesame seeds.