Eggroll in a Bowl

Ingredients:

• 1 pound ground beef
• 2 cups shredded cabbage
• 1/2 of a 15 ounce can sliced carrots, drained
• 2 tablespoons minced garlic
• 1/2 tablespoon minced ginger
• 1/4 cup soy sauce
• 2 large egges
• 2 teaspoons sesame seeds
• sesame oil
• 1 bunch green onion, diced
• 2 cups long grain white rice

Directions:

1. In a large pot, add the rice along with 3 cups of water. Bring to a boil on high heat. Cover and reduce to low heat. Allow to simmer for 15 minutes. Remove from heat and let set for 2-5 minutes before serving.
2. While the rice is cooking, begin to cook your beef in a large skillet over medium heat. Cook until brown, then drain the grease and return the cooked beef to your skillet.
3. Add in the garlic and sauté for 30 seconds. Then mix in the cabbage and the soy sauce.
4. Add in the ginger and sauté for about 30 seconds. Once you notice that the cabbage is becoming tender and cooking down, mix in your carrots.
5. Make a well in the center of your mixture and add both eggs. Scramble them into the rest of the mixture, making sure they have cooked completely. Reduce to low heat.
6. Divide the rice among 2-4 bowls and then divide the egg roll mixture atop the bowls of rice. Sprinkle each with sesame oil, sesame seeds and green peppers. You can also enjoy these with additional soy sauce, duck sauce or siracha sauce if desired.

*Store egg roll mixture in an airtight container in the refrigerator for up to two days. Warm in the microwave before serving.

Serves: 2-4