Description
A healthy twist on traditional egg rolls, served in a bowl with fresh veggies and eggs.
Ingredients
Scale
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 2 cups shredded cabbage
- 1 bell pepper, diced
- 2 green onions, sliced
- 3 cloves garlic, minced
- 4 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
Instructions
- Heat sesame oil in a large skillet over medium heat.
- Add carrots, cabbage, bell pepper, and green onions. Sauté for 5 minutes.
- Add garlic and ginger; cook for an additional 2 minutes.
- Push veggies to one side of the skillet and crack eggs into the empty side. Scramble the eggs until cooked.
- Mix the eggs with the veggies and stir in soy sauce and rice vinegar.
- Cook for another 2 minutes, then serve hot.
Notes
- Feel free to add protein like chicken or tofu.
- Adjust soy sauce based on your taste preference.
- Store leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 200mg
Keywords: Veggie-Packed Egg Roll in a Bowl, healthy egg roll, stir-fry recipe, vegetarian dish