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To make a tasty veggie packed egg roll in a bowl, you will need: - 1 tablespoon sesame oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup carrots, shredded - 2 cups cabbage, finely shredded (green and/or purple) - 1 bell pepper, diced (any color) - 1 cup mushrooms, diced - 1 teaspoon grated ginger - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon rice vinegar - 2 large eggs, lightly beaten - 3 green onions, sliced for garnish - Sesame seeds for garnish (optional) - Salt and pepper, to taste You can change the flavor and texture with these optional ingredients: - Add cooked protein like chicken, shrimp, or tofu for more depth. - Include other veggies like zucchini or broccoli for more crunch. - Use different sauces like hoisin or chili sauce for a kick. This dish is healthy and offers many benefits. Here’s a quick look at the nutrition: - Calories: About 200 per serving - Protein: 10 grams - Carbohydrates: 15 grams - Fat: 10 grams - Fiber: 4 grams - Vitamins: High in vitamins A and C from the vegetables - Minerals: Good source of potassium and iron This dish packs a lot of nutrition in a quick and easy meal. You can enjoy it knowing you are feeding your body well! {{ingredient_image_1}} First, gather your ingredients. You need sesame oil, onion, garlic, carrots, cabbage, bell pepper, mushrooms, ginger, soy sauce, rice vinegar, eggs, green onions, and sesame seeds. Chop the onion, garlic, and bell pepper. Shred the carrots and cabbage. Dice the mushrooms. This step makes cooking easier. Heat one tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the diced onion. Sauté for 2-3 minutes until it softens. Stir in minced garlic and grated ginger for one minute. The aroma will fill your kitchen. Now, add the shredded carrots, cabbage, bell pepper, and mushrooms. Stir-fry the mix for 5-7 minutes. This allows the veggies to soften. Pour in the soy sauce and rice vinegar. Mix well and season with salt and pepper. Next, push the veggie mix to one side of the pan. Pour the beaten eggs into the empty side. Scramble the eggs until fully cooked. Once done, mix the eggs with the veggies. Remove the skillet from heat. Garnish with sliced green onions and sesame seeds if you like. Serve hot in bowls or on plates. Enjoy this colorful and healthy dish! To get the best flavor, use fresh ingredients. They make a big difference. Cut your veggies into similar sizes for even cooking. Stir the mix frequently to prevent sticking. Keep an eye on cooking times to avoid overcooking. Adjust the soy sauce to your taste. You can also add a splash of lime juice for extra zest. When you prepare your veggies, cut them into similar sizes. This helps them cook evenly. Shred the carrots and cabbage thinly for quick cooking. Dice the bell pepper and mushrooms into small pieces. This way, they blend well with the other veggies. Use fresh vegetables whenever possible for the best taste. If you can, wash them just before use. You can easily adapt this dish. If you need it gluten-free, use tamari instead of soy sauce. For a vegan version, skip the eggs and add tofu or chickpeas. You can also use different veggies based on what you have. Try broccoli, snap peas, or even zucchini. This makes the dish fun and flexible for everyone. To boost the flavor, add more spices. Red pepper flakes or chili paste can add heat. You can also toss in sesame seeds for a nutty taste. A splash of lime juice just before serving adds brightness. If you like herbs, fresh cilantro or basil works well too. Experiment to find what you love! Pro Tips Prep Ingredients Ahead: To save time, chop and prepare all your vegetables before starting to cook. This makes the cooking process smoother and quicker. Customize Your Veggies: Feel free to add or substitute any vegetables you like or have on hand. Broccoli, snap peas, or zucchini work great in this dish! Control the Heat: Adjust the heat of the skillet based on how quickly the vegetables are cooking. If they start to brown too quickly, lower the heat to ensure they soften properly. Make It a Meal: For added protein, consider mixing in cooked chicken, shrimp, or tofu. This transforms your egg roll in a bowl into a heartier dish! {{image_2}} You can boost your Veggie Packed Egg Roll in a Bowl with protein. Tofu is a great choice for a vegetarian or vegan option. Just cube firm tofu and sauté it with the veggies. It soaks up flavors well. For a meat option, diced chicken works nicely too. Cook the chicken first, then add the veggies. This way, everything cooks evenly and tastes great together. For a vegetarian twist, replace eggs with scrambled tofu or chickpea flour. Both options add protein without using eggs. If you're vegan, switch the eggs for a flaxseed mixture. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This gives a similar texture to eggs and keeps your dish plant-based. If you like heat, add some chili paste or sriracha. Stir it in with the soy sauce for a spicy kick. For a milder flavor, just stick to the soy sauce. You can also add fresh herbs like cilantro or basil for extra flavor. Experiment with a dash of sesame oil for a nutty taste. Each twist can change the dish and make it exciting! Store any leftovers in an airtight container. Make sure to let the dish cool first. Place it in the fridge. It will stay fresh for up to three days. Keep the green onions and sesame seeds separate. This keeps them fresh for when you reheat. When you’re ready to eat, reheat your egg roll bowl on the stove. Use medium heat and a splash of water to keep it moist. Stir frequently to heat it evenly. You can also use a microwave. Heat in short bursts, stirring in between. This helps it warm evenly. You can freeze this dish for later meals. Cool the bowl completely before freezing. Use a freezer-safe container. It should last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave. You can make this veggie-packed egg roll in a bowl gluten-free by using tamari instead of regular soy sauce. Tamari is a gluten-free soy sauce alternative. Make sure to check the labels of all other ingredients, too. Some brands may add gluten to sauces or pre-made items. Use gluten-free rice vinegar if needed. This way, you can enjoy the dish without any worries. Yes, you can use frozen vegetables in this recipe. Frozen veggies are a great option when fresh ones are not available. They are quick to use and can save time. Just remember to thaw them before cooking. This helps avoid excess water in the pan. You may need to adjust the cooking time, as frozen vegetables may cook faster. You can serve this dish in different ways. Here are some ideas: - Serve in bowls for a casual meal. - Add cooked rice or quinoa for extra heartiness. - Top with extra green onions or sesame seeds for crunch. - Pair with a side of soy sauce or chili sauce for added flavor. Feel free to explore your favorite combinations! In this post, I covered key ingredients, step-by-step instructions, and helpful tips for your dish. I shared options for protein and dietary needs, plus advice on storage and reheating. Remember, you can adjust flavors to suit your taste. Cooking should be fun, not stressful. Use these tips to create a meal that fits your lifestyle. Enjoy your cooking journey, and don’t be afraid to try new things. With practice, you'll gain confidence and skill in the kitchen.

Veggie Packed Egg Roll in a Bowl

A delicious and colorful stir-fry packed with vegetables and scrambled eggs, served in a bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 tablespoon sesame oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, shredded
  • 2 cups cabbage, finely shredded (green and/or purple)
  • 1 medium bell pepper, diced (any color)
  • 1 cup mushrooms, diced
  • 1 teaspoon grated ginger
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 2 large eggs, lightly beaten
  • 3 stalks green onions, sliced for garnish
  • to taste salt and pepper
  • optional sesame seeds for garnish

Instructions
 

  • In a large skillet or wok, heat the sesame oil over medium-high heat.
  • Add the diced onion and sauté for about 2-3 minutes until softened.
  • Stir in the minced garlic and grated ginger; cook for an additional 1 minute until fragrant.
  • Add the shredded carrots, cabbage, diced bell pepper, and mushrooms to the skillet. Stir-fry for 5-7 minutes, allowing the vegetables to soften and release their flavors.
  • Pour in the soy sauce and rice vinegar, stirring to evenly coat the veggies. Season with salt and pepper to taste.
  • Push the veggie mixture to one side of the pan and pour the beaten eggs into the empty side, scrambling them until fully cooked. Once cooked, mix the eggs into the vegetable mixture.
  • Remove from heat and garnish with sliced green onions and sesame seeds if desired.
  • Serve immediately, either in bowls or on plates, allowing everyone to enjoy the colorful medley.

Notes

Feel free to customize the vegetables based on your preference.
Keyword quick meal, stir fry, vegetarian