Egg Roll In A Bowl
Servings 4 bowls
Calories 309kcal
Ingredients
- 2 tablespoons vegetable oil
- 6 cloves garlic minced
- 2 teaspoon ginger powder
- 2 cups mushrooms thinly sliced
- 2 cups carrots thinly sliced (about 2 large)
- 4 cups green cabbage thinly sliced
- ¼ cup low sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili paste
- 4 large eggs
- ¼ cup sliced green scallions
Optional
- 2 cups cooked rice
- sriracha
Instructions
- Heat a large skillet over medium high heat.
- Add the garlic cloves and ginger powder and sauté for 2 to 3 minutes or until the garlic begins to brown.
- Add the mushrooms, carrots and green cabbage to the pan and sauté for 5 to 6 minutes or until veggies start to soften. Remove the veggie mixture from the pan and set aside.
- Return the pan to the stovetop and heat over medium heat. Crack the egg into the pan—try not to disturb the yolk. Cover the egg with a lid and cook for about 2 to 3 minutes or until the white is set.
- Divide the veggies into four separate bowls, and top each with an egg and a tablespoon of sliced scallions.
- To make it a complete meal, serve with ½ cup of rice and drizzle with sriracha if desired.
Nutrition
Serving: 1bowl | Calories: 309kcal | Carbohydrates: 38g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 164mg | Sodium: 655mg | Potassium: 625mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10998IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 2mg