Egg Roll in a Bowl Recipe | Quick & Healthy One Pan Dinner

Chop one onion into small pieces.

Use a julienne peeler to shred two large carrots.

Cut a head of cabbage in half and then in quarters.

Slice half the cabbage into shreds.

Chop up a fresh bunch of scallions into small pieces.

To a wok, add 1 tbsp of sesame oil.

Add 1 lb of ground chicken and cook over medium heat, breaking it up into small pieces as it cooks.

Add the diced onion to the cooked chicken and stir and sauté for a few minutes.

Add 1 tsp of dried ginger and stir again.

Add 2 heaping tsp of minced garlic and stir to combine.

Add all the shredded cabbage and all the shredded carrot.

Drizzle another tablespoon of sesame oil on top of the vegetables.

Mix the vegetables around as they cook for 5 minutes.

Add in 1 tbsp of rice vinegar and stir to incorporate.

Finish by adding 3 tbsp of soy sauce and mix well to ensure all the flavors are melded.

Remove from the heat and serve with sliced scallions and sesame seeds.

Equipment Needed

Spice Level:

Dietary