Egg Roll In A Bowl (gf/df)

I know for me, growing up in New York means that we LOVED our Chinese take out. Whatever dish you got from the local Chinese restaurant, you always got a warm egg roll with your meal. This dish truly reminded me of that classic egg roll with the same Asian flavors, only difference is that I felt good after eating it because it is healthy. Hope you enjoy it!

Servings: 4


  • 1 Lb. Ground Chicken
  • 1 Large Sweet Onion, diced
  • 5 Cups Cabbage (any type), cut into thin shreds
  • 1.5 Cups of Carrots, shredded
  • 1/4 Cup GF Chicken Broth
  • 1 Teaspoon of Ginger, minced
  • 4 Garlic Cloves, minced
  • Salt and Pepper to taste
  • 2.5 Tablespoons Coconut Aminos
  • 2 Teaspoons Apple Cider Vinegar
  • 1 Teaspoon Toasted Sesame Oil
  • Green onions, chopped (to put on when serving)
  • Toasted Sesame Seeds (Optional, to put on when serving)
  • Olive Oil
  • 1 Cup of Brown Rice


  1. Prepare 1 cup of brown rice per package directions.
  2. Set heat to medium and drizzle about 1 tablespoon of Olive Oil in the pan. Once heated up, add ground chicken. Cook until chicken is almost cooked.
  3. Move chicken to the side of the pan and add onions with another tablespoon of olive oil. Sauté for another 3 minutes.
  4. Add the garlic, ginger and carrots and sauté for 2-3 minutes.
  5. Combine vegetables and chicken together.
  6. Add broth to the pan and stir.
  7. Add the cabbage, coconut aminos, apple cider vinegar, salt and pepper. Stir to combine, then cover with a lid.
  8. Reduce the heat to medium-low and cook for 15 minutes or until the cabbage is tender enough to your liking.
  9. Once done, add toasted sesame oil to the pan and give it a final stir.
  10. Serve over the rice and add the green onions and sesame seeds, and enjoy!

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