Primary Menu

The MRL Morning Show

Weekdays 6:00AM-10:00AM

MIAMI - MARCH 21: Chinese food including, fried egg roll sit on a table March 21, 2007 in Miami, Florida. A report by the Center for Science in the Public Interest found that food from Chinese restaurants has a tendency to be high in fat, high in sodium and high in calories. (Photo Illustration by Joe Raedle/Getty Images)

Making a lifestyle change is not about abstaining from foods you love it’s about making better choices. I am not a person who can eat chicken and plain veggies forever. I end up missing variety and that is something my Profile by Sanford nutritionist coach and I talk about at our weekly meetings. She is GREAT about sending me ways to make my favorite meals fit into my customized meal plan by making them with fresh ingredients for an easy swap. This week she shared with me a recipe for “Egg Rolls In A Bowl”. I made it last night and it was delicious!

INGREDIENTS

  • 1 lb (16 ounces) ground pork or beef
  • 1 teaspoon minced garlic
  • 14 ounces shredded cabbage or coleslaw mix
  • 1/4 cup low-sodium soy sauce (or liquid aminos)
  • 1 teaspoon ground ginger
  • 2 teaspoons sriracha
  • 1 whole egg
  • 1 tablespoon sesame oil
  • 2 tablespoons sliced green onions

INSTRUCTIONS

1.In In a large skillet, brown your choice of meat until no longer pink. Drain if it’s really wet. Add the garlic and saute for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and saute until desired tenderness.

2.You can add a little water if you need more liquid to sautee the coleslaw down.

3.Make a well in the center of the skillet and add a beaten egg. Scramble until done over low heat.

4.Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.