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Egg Roll in a Bowl


  • 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


  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


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