Egg Roll in a Bowl

From The Girl Who Ate Everything.

1 lb. ground beef

1 tsp. minced garlic

14 oz. shredded cabbage or coleslaw mix

1/4 C. low-sodium soy sauce or coconut aminos

1 tsp. ground ginger

2 tsp. sriracha

1 egg

1 Tbsp. sesame oil, optional

2 Tbsp. sliced green onions, optional

Wonton strips, optional

Sesame ginger salad dressing, optional

In a large skillet, brown the pork or beef until no longer pink. Add the garlic and sauté for 30 seconds.

Add the cabbage/coleslaw, soy sauce, ginger, and sauté until desired tenderness. Add a little water if more liquid is needed to sauté the coleslaw down.

Make a well in the center of the skillet and add the egg. Scramble until done over low heat. Stir in sriracha.

If desired, serve over rice and top with sesame oil, green onions, wonton strips, and/or salad dressing.