Saturday, I co-hosted a wedding shower and caught up with old friends. It’s always nice to see friends from college that you haven’t seen in forever! I had a great time and am so glad we could spoil the bride with some of her closest friends. Sunday was spent running errands (Old Navy & Trader Joe’s). Old Navy was having a great deal on workout gear and I wanted some new stuff before I head to Cape Town for a yoga retreat in less than 20 days. WHAT. It’s really snuck up and I am so excited/nervous/pumpedddd! Obviously, I needed all of the everything but the bagel seasoning at Trader Joe’s. No worries, I bought real food too.
This week is slowly moving along. BUT the real reason for this post is to share my lazy egg roll in a bowl recipe. Y’all know I love egg roll in a bowl. It’s constantly on my instagram and in my belly. Here’s my version of a lazy egg roll in a bowl. Enjoy!!
- 2 tbsp Sesame seed oil
- 1 lbs Ground meat (I used venison)
- 1/2 Purple Onion, chopped
- 1 tbsp Minced garlic
- 2 eggs
- 1 bag Cruciferous Crunch Collection from Trader Joe's or Power Slaw from HEB
- 1 tbsp Ground gigner
- 2 tbsp Fish sauce (I use Red Boat)
- 2 tbsp Coconut aminos
- Salt and pepper
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Add the sesame seed oil to a big pan or wok and allow it to heat up.
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Brown the meat in the pan or wok. While the meat is browning, chop your onion.
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When the meat is almost brown, add in the onion and garlic. Allow everything to cook for a few minutes.
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Add two eggs and scramble them in.
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Add your bag of Cruciferous Crunch to the mix. Stir all together.
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Add ginger, fish sauce, coconut aminos and salt/pepper. Stir, stir, stir.
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Cook it until the vegetables are desired texture. I like mine still a little crunchy.
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Enjoy!
2 Comments
January 14, 2019 at 7:34 pmKilled it, Megan! This is so delicious, such a great Asian style option to have during Whole30!
Thank you!! So glad you enjoyed it!
January 14, 2019 at 7:36 pm