HOW TO MAKE AN EGG ROLL BOWL

Ingredients

• 4 cups Water (hot for rice)
• 4 teaspoons Better Than Bouillon Chicken Base (adds flavor to rice broth)
• 2 cups Long Grain White Rice (uncooked)
• 1 pound Ground Chicken (can substitute ground turkey or pork)
• 1 tablespoon Cooking Oil (vegetable or canola oil)
• 2 tablespoons Sesame Oil (toasted for authentic flavor)
• 1 teaspoon Garlic (minced)
• 1 teaspoon Ginger (minced or paste)
• 1 Yellow Onion (sliced thin)
• 2 stalks Green Onion (diced for garnish)
• 0.125 teaspoon Salt (just a pinch)
• 0.25 teaspoon Black Pepper (ground)
• 0.25 cup Low‑Sodium Soy Sauce (adds umami)
• 1 teaspoon White Granulated Sugar
• 3 Carrots (peeled and grated)
• 2 cups Red Cabbage (shredded)
• 2 cups Green Cabbage (shredded)
• 1 can Canned Bean Sprouts (drained; fresh optional)
• 1 tablespoon Toasted Sesame Seeds (for garnish)

Instructions

1. Prepare the Rice Broth

   Combine 4 cups hot water and 4 teaspoons Better Than Bouillon chicken base in a large saucepan. Bring to a boil, then stir in 2 cups uncooked white rice.

   Time: PT5M

   Temperature: Boiling

2. Simmer the Rice

   Reduce heat to low, cover with a lid, and let the rice simmer for 20 minutes until the liquid is absorbed and rice is tender.

   Time: PT20M

   Temperature: Low

3. Prep Vegetables

   While the rice cooks, peel and grate the three carrots, shred the red and green cabbage (about 4‑5 cups total), slice the yellow onion thinly, and dice the green onion stalks for garnish.

   Time: PT12M

4. Brown the Ground Chicken

   Heat the large skillet over medium‑high heat, add 1 tablespoon cooking oil, then add 1 lb ground chicken. Break it up with a spatula and cook until no longer pink, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑High

5. Add Aromatics & Seasonings

   Stir in the grated carrots, sliced onion, 1 tsp minced garlic, 1/8 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, then pour in 1/4 cup low‑sodium soy sauce, 2 tbsp toasted sesame oil, 1 tsp minced ginger, and 1 tsp sugar. Mix well.

   Time: PT3M

   Temperature: Medium

6. Incorporate Cabbage & Bean Sprouts

   Add the shredded red and green cabbage (and the drained canned bean sprouts if using) to the skillet. Stir continuously until the cabbage softens and wilts to your desired texture, about 5 minutes.

   Time: PT5M

   Temperature: Medium

7. Finish & Serve

   Turn off the heat. Fluff the cooked rice and divide into bowls. Top each bowl with the chicken‑vegetable mixture, sprinkle diced green onion and toasted sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

70g

Fat

22g

Fiber

6g