Egg Roll in a Bowl

Egg Roll in a Bowl
Authored By Chef Sarah Steffans 0 Comment(s)

Egg Roll in a Bowl

Serves 4



 1 tablespoon coconut oil

2 garlic cloves, minced

6 cups shredded cabbage and carrot mix

½ cup cremini mushrooms, sliced

½ cup asparagus, chopped

1 cup cauliflower rice

1 tablespoon coconut aminos

1 tablespoon toasted sesame oil

1 teaspoon of sea salt

½ teaspoon black pepper

1 teaspoon fresh ginger, minced

1 tablespoon coconut oil

4 large eggs

Scallion for garnishing




 Add coconut oil to a skillet and heat to medium.  Add remaining ingredients except for eggs and scallion and toss until everything is soft.

 In a separate pan, heat another tablespoon of coconut oil to medium.  Crack eggs in the pan and fry until whites are solid but yolks are still yellow and soft.

 Serve fried eggs over vegetable mix and either eat as is or cut up egg with a pair of kitchen scissors and mix into everything. 




Calories:  203

Carbs: 9

Net Carbs: 6

Protein: 8

Fat: 15



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