Egg Roll in a Bowl

Ingredients:

• 1 cup Jasmine Rice

• 3 Tbsp Olive Oil, Divided

• 1 lb Ground Chicken

• 1 Sweet Onion, Finely Diced

• 1 Cup Carrots, Shredded

• 1/2 tsp Ginger, Minced

• 3 Cloves Garlic, Minced

• 1/4 Cup Chicken Broth

• 5 Cups Cabbage, Cut into Strips

• 2 Tbsp Liquid Coconut Aminos

• 2 tsp Apple Cider Vinegar

• Salt & Pepper to Taste

• 1 tsp Toasted Sesame Oil

• 1 Cup Wonton Noodles

Directions:

1. In a pot, add jasmine rice and 1 Tbsp olive oil. Mix on low heat for 60-90 seconds. Then, add 1.5 cups water and bring to a boil. Reduce heat to low, cover & simmer for 15min.

2. In a large pan over medium heat, add 1 tablespoon olive oil and add ground chicken. Cook for 5-6 minutes.

3. Add onion and other tablespoon of oil to pan. Sauté for 3-4 minutes.

4. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and chicken together.

5. Add in chicken broth

6. Add cabbage, coconut aminos, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.

7. Once cooked, add sesame oil.

8. Layer rice, egg roll mixture, and top with wonton noodles into 5 separate containers.

Nutrition information: 5 servings, 478 calories, 17g fat, 50g carb, 26g protein