Egg Roll in a Bowl
This recipe was all the craze on Instagram last year and I can see why. It is fast and tasty. I love recipes that are so easy that once you've made it a few times you just know the steps and can whip it up. I also appreciate recipes that are flexible and allow me to use vegetables I have in the refrigerator and it still tastes great.
Cooking is an art and baking is a science. This recipe is a great example of that. Feel free to swap out and change up the vegetables to your taste. The foundation here is the pork and cabbage, other than that have fun.
Our son has always loved fried eggs and never misses a chance to put one on a hamburger, fried rice, or egg roll in a bowl. Of course when you use pasture-raised eggs that bumps up the nutrient density and protein of your meal. So go ahead and fry up that egg in some good old lard and enjoy it. Your body will thank you!
Egg Roll in a Bowl
Egg Roll in a Bowl
Ingredients
- 1 lb ground pork
- 1 Tbsp lard (or olive oil)
- 1/4 onion, diced
- 1/2 bell pepper, diced
- 3 carrots, sliced
- 1 zucchini, diced
- 1/2 head green cabbage, sliced thin
- 1/3 cup coconut aminos
- 1/3 cup chicken broth
- 1 Tbsp honey
- 1 Tbsp rice vinegar or red wine vinegar
Instructions
- Cut up all the vegetables and put into a medium bowl. Set aside.
- In a large skillet put the lard in and cook the pork on medium-high heat until cooked through. About 8 minutes.
- You may need to add a bit more oil, that will depend on how fatty the pork was. Turn the heat to medium and add the vegetables to the pan and stir well. Let cook for 5-6 minutes over medium heat.
- In a cup mix the sauce ingredients together. Pour over the pork and vegetable mixture. Continue to cook for 1-2 minutes longer to heat everything through. Enjoy
Notes
Alternative:
You can use celery or Brussel sprouts as well, if desired. Or add some fresh ginger or garlic to the sauce.
You can top the egg roll mix with a fried egg.
