Make this delicious recipes in 15 minutes or less. This keto-friendly egg roll in a bowl uses pre-shredded tri-color coleslaw in a bag to make prep and cook time.
1 tablespoon Primal Kitchen Avocado Oil
1 pound ground pork
1 bag tri-color coleslaw
1/4 cup chopped red bell pepper
2 green onions, sliced
2 tablespoons peanuts, macadamia nuts, or almonds, chopped (for garnish)
3 pieces fresh pineapple (for garnish, if desired)
In a large skillet over medium high heat, add avocado oil. Place ground pork in the skillet, breaking up the large chunks with a wooden spoon or heat-safe spatula.
Cook the pork, stirring frequently and breaking up any larger clumps, until browned (about 4–5 minutes).
Remove the pork from the skillet and drain on a paper towel-lined plate.
Dump the coleslaw and chopped red bell pepper into the skillet. Cook for 3–4 minutes, stirring frequently.
Add No-Soy Island Teriyaki to the skillet, stirring until combined. Remove from heat and plate, sprinkling sliced green onions and chopped nuts (we used peanuts) on top of each portion. Garnish with pieces of pineapple, if desired.