Breakfast Egg Roll Bowl
Breakfast Egg Roll Bowl
I highly recommend this meal for brunch. The breakfast sausage's hints of maple syrup provide a light sweetness pairing with the savory seasonings. The rice adds a softness to the dish and pairs well with the egg roll fillings sauces. If you are looking to save time you can substitute the cabbage and carrots with a premade coleslaw mix.
Equipment
- 1 large skillet
- 1 medium fry pan
- 1 medium sauce pot with lid
- 1 chefs knife
- 1 cutting board
- liquid measuring cup
- dry measuring cup
- measuring spoons
- mixing spoon
- spatula
- small bowl
- julienne peeler for thinly slicing carrots. Another option is to use a larger grater or slice/buy into matchsticks.
- garlic press optional
Ingredients
Egg Roll in a Bowl Filling
- 1 lb breakfast sausage
- 4 cups cabbage roughly 1/4-1/2 a small to medium head of cabbage.
- 6 green onions
- 4 cloves garlic
- 1 Tbsp fresh grated ginger
- 2 Tbsps. soy sauce
- 1 tsp cooking sake or rice wine
- 1 Tbsp black sesame oil
- 1 Tbsp sweet chili sauce or hot honey
- 2 carrots
- white or black pepper to taste
- salt to taste
Fried Egg
- 1 Tbsp butter
- 4 medium eggs
Hot Sauce Drizzle
- ΒΌ cup mayonnaise
- 1-2 Tbsp Sriracha or hot sauce to taste
- 1 tsp lemon juice concentrate
- salt to taste
Rice
- 1 cup rice
- 1 cup chicken or vegetable broth
- 1 cup water
- ΒΌ tsp cumin
- salt to taste
- pepper to taste
Instructions
Vegetable Prep
- Remove bad layers from your cabbage and discard/compost. De-core and thinly slice cabbage. Set aside.
- Grate the ginger. Peel and mince the garlic (I use a garlic press). Discard/compost the peels. Set aside.
- Remove any bad layers from your green onions and discard/compost. Chop the root ends off of the green onions and discard/compost. Next, chop the green onions separating the whiter, tough ends from the top leafy ends (the tops will be your garish). Set aside.
- Thinly slice or grate the carrots. Set aside.
Hot Sauce Drizzle
- In small bowl, combine mayonnaise, sriracha, lemon juice concentrate, and salt. Mix and set aside.
Rice
- In the medium saucepot add the rice, broth, water, cumin, and salt and pepper. Stir and set over medium heat, un-covered.
- Once water/broth begin to boil, turn down to low and cover with lid. While rice is cooking, begin cooking your filling. Rice cooking time will depend on the type of rice you are using, but is generally 10-20 minutes. Most of the liquid should be absorbed and the rice will be tender.
Egg Roll Filling
- Set the large skilled over a medium heat. Add sausage. If using links or patties, I break them up for faster cooking. Cook until sausage has browned and is cooked through.
- Add the bottom (white end) portion of the green onions to the skillet. Stir and cook for 1 minute.
- Add garlic. Stir and cook until garlic becomes fragrant ~45 seconds.
- Add cabbage, ginger, soy sauce, cooking sake, sesame oil, and sweet chili sauce. Stir. Cook until cabbage begins to soften. Taste and then add salt and pepper as desired. Finally, add carrots (if you add them too early they will beome mushy because they are so thin). I prefer to remove from the heat when the cabbage has softened but has not completely wilted, so I still get a little crunch with eat bite. Remove from heat when cabbage is cooked as desired.
Fried Egg
- Heat skillet over medium heat. Add butter and let melt. Add eggs and cook as desired. I prefer sunny side up.
Assemble Individual Bowls
- Add a layer of rice to the bottom of your bowl. Top with a scoop of egg roll filling, fried egg, and hot sauce drizzle. Garnish with previously set aside green onion tops. Serve warm.
Notes
Enjoy as a unique brunch or anytime of the day! If breakfast flavors aren't your favorite, you can swap out the breakfast sausage for standard ground pork.Β
For various food restrictions you can use brown rice instead of white, omit the homemade hot sauce drizzle and top with standard hot sauce (no mayo), and swap the soy sauce for liquid aminos. Thank you to L. Bechtler for these tips!
Tried this recipe?Let us know how it was!
