Egg Roll Bowl
This tangy, delicious bowl combines brown rice, cabbage, carrots, ginger, and onions into a tasty meal that pairs well with shrimp or chicken. Crunchy, sweet, sour, and simple, this recipe’s homemade sauce stands out and elevates the flavor. Skip the takeout and make this satisfying meal in just under an hour!
Servings
4
Ready In:
40 minutes
Calories:
???
Good For:
Dinner
Ingredients
- 1 tbsp Olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 yellow onion diced
- 2 green onions chopped (reserve some for garnish)
- 1 tbsp fresh ginger grated
- 3/4 cup shredded carrots
- 2 cups shredded cabbage (¼ – 1/2 of a medium size cabbage)
- 1 1/2 cups cooked brown rice (¾ cup uncooked)
- Sesame seeds and green onion to garnish
Sauce:
- 1/2 cup low sodium soy sauce
- 3 tbsp water
- 3 cloves garlic minced
- 2 Tbsp brown sugar (or honey)
- 1 Tbsp sesame oil
- 1 tsp sriracha or chili onion crunch (optional to add spice)
Directions
Step 1. First, make the sauce by whisking together all ingredients.
Step 2. Heat the oil in a skillet over medium heat. Add the ginger, onion, green onion, and carrots. Stir for 3-4 minutes. Add cabbage and stir for 1 minute until combined. Add the rice and the sauce and stir to combine. Continue stirring occasionally for about 5 minutes until cabbage is tender and the rice is warmed through.
Step 3. Top with green onion and sesame seeds. Serve with a drizzle of sweet chili sauce and chili onion crunch (optional to make it spicy!). Makes about 2 servings!
You can add 1 pound of any protein of your liking, chicken, shrimp, ground beef or tofu. This will make this recipe up to 4 servings!
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