egg roll in a bowl.

When we (err... J) were doing the healthy challenge, I was really worried that the diet would compromise taste.  We started to look for recipes that we could make our own that would still be delicious, but would also ensure all the ingredients were compliant.  We  learned of egg roll in a bowl, and knew right away we could take the idea and run with what we had in our freezer.  The end result was even more tasty than it looks, and was a great way to ensure we were covering off iron and vegetables.  Try it for yourself!

ingredients.
serves 3-4

2 tbsp sesame oil 
4 cloves garlic, minced
2/3 cup onion, diced
1/2 tsp fresh ginger
5 green onions, sliced 
1 lb ground pork
1-2 tbsp Sriracha 
 
1 bag coleslaw
​1 cup broccoli, chopped
2-3 tbsp Soy Sauce
1-1/2 tbsp Rice Wine Vinegar 
2 tbsp toasted sesame seeds
1/2 tbsp red chilli flakes (optional)
1/2 cup snap peas (optional)

instructions.

  1. PREP IT. On medium heat, place a teaspoon of butter in a non-stick.  Dice the sweet potato to be 1-2 cm squares and place in the pan for 2-3 mins.  Meanwhile, dice the onion, avocado and mushrooms, chop the asparagus, bacon (optional) and meat (optional), and mince the garlic.

  2. ADD THE VEGGIES (AND MEAT).  As the sweet potatoes soften, add the garlic and onion.  Add a pinch of salt and pepper for flavor as well.  Stir the mixture frequently to ensure it does not burn.  If desired, add the bacon pieces and continue to cook for 2-3 minutes until fragrant and almost completely cooked through.  Then add the mushrooms and asparagus, as well as more salt and pepper.

  3. FRY THE EGGS.  While the hash finishes cooking, heat a separate pan on medium heat and add a teaspoon of butter.  Crack the eggs, sprinkle with salt and pepper, and cook for 2-3 minutes, or until the whites are cooked and the yolk is soft.  As the eggs fry, chop enough fresh parsley to garnish the top. 

  4. SERVE & ENJOY. Once the eggs are done, scoop a serving of the finished hash into a bowl.  Gently add an egg on top, as well as the diced avocado pieces.  Garnish with fresh parsley and top with your favourite hot sauce for an extra little kick.  Enjoy!
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