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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 3 medium carrots
  • 1 ½ medium heads napa cabbage
  • 3 (1 inch) pieces ginger root
  • 1 small bunch green onions (scallions)

• STEP 2

  Peel, trim, and julienne or coarsely grate carrots; place in a large bowl.

• STEP 3

  Trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl with the carrot and set aside.

• STEP 4

  Preheat a large pot over medium-high heat.

• STEP 5

  Once the pot is hot, add oil and swirl to coat the bottom.

  • 3 tbsp toasted sesame oil

• STEP 6

  Add veggie ground to the pot and cook, breaking it apart with a spoon, until crumbly and cooked through, 6-7 minutes.

  • 24 oz veggie ground, plant based

• STEP 7

  Meanwhile, peel and mince ginger and garlic; peel, halve, and small dice onions. Add all three to the pot and continue to cook, stirring often, until fragrant, 1-2 minutes.

  • 6 cloves garlic
  • 1 ½ medium yellow onions

• STEP 8

  Add carrot, cabbage, soy sauce, and crushed red pepper to the pot; cook, stirring occasionally, until veggies have softened, 5-6 minutes.

  • ⅓ cup tamari soy sauce
  • 3 pinch crushed red pepper

• STEP 9

  While the veggies are cooking, trim and cut green onions crosswise into ¼-inch pieces; set aside.

• STEP 10

  When veggies are done, carefully drain off any excess liquid; return to the stove and reduce heat to low. Make a well in the center of the pot and add the eggs; scramble until no longer runny, about 2 minutes, then stir to combine the egg roll mixture.

  • 3 eggs

• STEP 11

  Place mayo, chili-garlic sauce, and salt in a small bowl; stir to combine the spicy mayo.

  • ⅓ cup mayonnaise
  • 1 tbsp chili-garlic sauce
  • 3 pinch salt

• STEP 12

  To serve, divide egg roll mixture between bowls; top with green onions, sesame seeds, and spicy mayo. Enjoy!

  • 3 tbsp sesame seeds