20-Minute Egg Roll Bowls

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  2 tbsp Vegetable oil
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  1 lbs Ground Chicken

  Usually near ground turkey in the meat section. Check fat % on label.

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  fine sea salt and freshly-ground black pepper
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  4 Green Onion (Scallion)(60g)
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  3 Garlic(12g)
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  1 tbsp Ginger, Fresh Root
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  14 oz Cabbage, Green
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  3 Egg, Whole, Large(132g)
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  2 tbsp Hoisin sauce
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  2 tbsp Soy Sauce, Low Sodium
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  0.5 tsp Sesame Oil, Toasted
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  furikake seasoning (or toasted sesame seeds)

Instructions

1. 1Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the ground chicken, breaking it apart with a wooden spoon as it cooks for 5–7 minutes until no longer pink and fully crumbled throughout. Transfer to a clean bowl.
2. 2Add the remaining vegetable oil to the skillet over medium-high heat. Add the white parts of the green onions, garlic, and ginger; sauté for 1 minute, stirring constantly, until fragrant.
3. 3Add the cabbage to the skillet and sauté for 2–3 minutes over medium-high heat, stirring occasionally, until slightly wilted.
4. 4Push the cabbage to one side of the skillet. Crack the eggs into the empty space and cook for 2–3 minutes over medium heat, scrambling and breaking them into small pieces until fully cooked and no longer runny.
5. 5Return the cooked chicken to the skillet. Add the hoisin sauce, soy sauce, toasted sesame oil, and green parts of the green onions. Toss everything together over medium heat for 1 minute until evenly combined and heated through.
6. 6Divide the egg roll bowl mixture evenly into 2 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
7. 7Top each portion with furikake seasoning. Reheat in a skillet over medium heat for 2–3 minutes, stirring occasionally, until warmed through before serving.