Egg Roll In A Bowl

What if you took the insides of an egg roll and made it into a healthy One Bowl Wonder? It's my love of cabbage that inspired this one. I don't really want the greasy, crunchy outer shell all the time but I love what's inside an egg roll and all the flavors. So I present to you - the veggie filled, high protein egg roll in a bowl!

Ingredients

• 1 lb ground chicken thighs (or lean pork or 50/50 if you prefer)
• 4 green onions (scallions) thinly sliced, separate whites and greens
• 2 tsp grated fresh ginger
• 4 cloves garlic minced
• 7 cups shredded cabbage (about 16 oz)
• 2 carrots julienned (I use this tool)
• 3 eggs whisked
• ¼-½ tsp olive oil
• 3 Tbsp soy sauce or coconut aminos
• 1 tsp sesame oil or more to taste
• Sea salt to taste
• Chopped fresh cilantro for garnish
• Toasted sesame seeds for garnish

Instructions

1. In a large skillet over medium-high heat, brown the ground chicken or pork, breaking it up with a wooden spoon or this tool.
2. Drain off fat, remove from pan and set aside.
3. In a wok or the large skillet you had browned the meat in, combine the whites of the green onions, ginger, garlic, cabbage and carrots.
4. Cook, stirring occasionally, until the cabbage and carrots become tender, about 5-7 minutes.
5. While that cooks, pour your eggs into a smaller, hot non-stick skillet with a splash of oil. Swirl the eggs to coat the pan. When ¾ way cooked through, flip it to cook the top side, then remove from pan to a cutting board.
6. Add soy sauce and sesame oil to the cabbage mixture and cook for 1 minute more.
7. Add ground meat, stir to combine and warm through.
8. Cut egg into little ribbons, add to pan, stir to combine.
9. Check for seasoning and flavor, add a little salt, a little soy sauce and/or more sesame oil to your taste preference!
10. Divide into bowls and garnish with cilantro, the green part of the green onions, and sesame seeds!

For funsies, you could also try this with shrimp!