Description
A quick and easy vegetarian version of the classic egg roll, served in a bowl.
Ingredients
Scale
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup diced bell peppers
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 green onions, sliced
- 2 tablespoons soy sauce
- 2 eggs, beaten
- Salt and pepper to taste
Instructions
- Heat sesame oil in a large skillet over medium heat.
- Add garlic and ginger, sauté for 1 minute.
- Add cabbage, carrots, and bell peppers, cook for 5-7 minutes until soft.
- Push vegetables to one side of the skillet.
- Pour beaten eggs into the other side and scramble until cooked.
- Mix the eggs with the vegetables.
- Add soy sauce, green onions, salt, and pepper.
- Cook for an additional 2 minutes, then serve warm.
Notes
- This dish can be customized with your favorite vegetables.
- Serve with rice or noodles for a complete meal.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 100mg
Keywords: Vegetarian Egg Roll In A Bowl