EGG ROLL IN A BOWL

Chef's notes

Plant-Based option: Use veggie ground.

Gluten Free option: Use GF soy sauce or tamari and GF hoisin.

Nutrition Information:

• Calories: 404/serving
• Carbs: 49.8g/serving
• Protein: 25.3g/serving
• Fat: 11.5g/serving
• Fiber: 3.5g/serving
• Sugar: 6.5g/serving
• Sodium: 433.2mg/serving

Details

• ⏲️ Prep time: 5 min
• 🍳 Cook time: 25 min

Ingredients

• 1 cup rice, uncooked
• 1lb ground (beef, checken, turkey, or veggie ground)
• 1/2 yellow onion, diced
• 4 garlic cloves, minced
• 2 teaspoons grated ginger
• 4 cups coleslaw mix
• 2 tablespoons low sodium soy sauce
• 2 tablespoons hoisin
• 1 1/2 teaspoons rice vinegar
• 1 1/2 teaspoons sesame oil
• 2 green onions, diced

Directions

1. Cook rice according to package directions.
2. While de rice cooks, add the ground to a large skillet over medium high heat, cook 5-6 minutes until browned and just cooked through (add a little bit of oil if using a lean ground).
3. Add onions to the pan and cook until soft and translucent, around 4-5 minutes.
4. Add the garlic and ginger and cook until fragrant, around 30 seconds.
5. Add the coleslaw mix and cook 1-2 minutes until tender.
6. Stir in the soy sauce, hoisin, rice vinegar, and sesame oil.
7. Garnish with green onions and serve over the rice.