Description
Egg Roll Bowls! One of my new favorite super fast dinners. Ground chicken with the flavors of garlic and ginger, sauteed carrots and cabbage left with just enough crunch… yummy!
Ingredients
1 tablespoon garlic infused extra virgin olive oil (I use FODY Foods)
1 inch of fresh ginger, grated (about 1 tablespoon)
¼ teaspoon cayenne
1 teaspoon kosher salt
1 lb ground chicken or turkey
3 ½ cups shredded cabbage (green or purple)*
3 carrots, grated/shredded
2 cups cooked brown rice
½ cup chopped green onions, garnish (just the green onion tops)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ginger sauteeing for about a minute. Add the cayenne, salt and ground chicken or turkey. Cook and break apart the meat until it is browned.
Add the shredded cabbage and carrots. Gently toss for about 5 minutes, until the vegetables are crisp yet tender.
Serve over cooked rice and garnish with green onions.
Notes
*According to Monash University app, ¾ cup, 75g of cabbage is low FODMAP, 1 ½ cup has moderate amount of fructan
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: stove top
- Cuisine: asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 329.3
- Sugar: 6.8 g
- Sodium: 738.2 mg
- Fat: 6.1 g
- Saturated Fat: .8 g
- Carbohydrates: 38.7 g
- Fiber: 5.8 g
- Protein: 30.7 g
