CK'S KITCHEN: Egg Roll Bowl

When I saw Food Network champion Bobby Parrish whipping up this Egg Roll Bowl on a Facebook reel, I knew it would have to be my next cooking dinner date night. I loved that the ingredients were Aldi based, a new favorite store of mine since a location opened up right around the corner from me. Convenience is key in my life right now. And the name of this recipe seemed to be a guarantee that I wouldn't have to run from one place to another to gather ingredients. That being said, I would point to a few ingredients we couldn't find including tamari soy sauce and maple/coconut sugar. Also some stores don't carry packets of quinoa and brown rice as I discovered because my boyfriend volunteered to grab everything at his local store. Healthy in a flash The heavy lifting for creating this egg roll bowl is prepping the array of veggies: think broccoli, onions, garlic, carrots and cabbage. Parrish gave the hack of using a bag of coleslaw mix, which is a genius, economical move to avoid shredding carrots and cabbage that I gladly took. Save time and money at the time?! Swoon! This was my first time cooking with avocado oil (I purchased a large bottle at Costco) and I have nearly switched completely from olive oil. A light neutral flavor and a high smoke point, avocado oil is high in monounsaturated fatty acids and provides antioxidants and anti-inflammatory components. It's also super versatile and great for baking, roasting, sauteing and frying. Trust me, you're going to fall in love with it! Must make ASAP In less than 30, we took this Egg Roll Bowl from inspiration to chopstick ready. The grass-fed beef browned quickly and was set aside, while we combined all the veggies. In another pan, we cooked up rice, and in another, fried the egg to go on top — simply essential in my opinion. So in total, three pans were used, no big deal to me, but in the posted comments to reel, people complained a lot about the amount of dishes and avocado oil used. Insert eye roll here. The end result? Not only appetizing looking — much prettier than a fried egg roll if you ask me — it was phenomenal. As we devoured our bowls, we immediately talked about making it again and adding in our flair with more of our favorite veggies. It is now one of our go-to dinners when we want something fast, healthy, low cost and yummy. Aldi Egg Roll Bowl 1 pound grass-fed ground beef 1 onion, diced 2 cups broccoli florets, chopped 2 large carrots, grated 4 cloves garlic, minced 3 heaping cups shredded green cabbage 1 teaspoon ground ginger ¼ cup tamari soy sauce 1½ teaspoons toasted sesame oil 1½ teaspoons maple or coconut sugar Sesame seeds 2 eggs 4 teaspoons avocado oil Salt & pepper Quinoa and brown rice packet 1. Preheat a large pan over medium-high heat. Add 1 teaspoon of avocado oil and then the beef. Season with salt and pepper and break up into small pieces. Once the beef is just cooked through, remove from pan. 2. Add 2 teaspoons of avocado oil to the same pan, lower heat to medium, and add the onion, broccoli, carrots, ½ teaspoon salt, and a few cracks of pepper. Cook for 10 minutes. Then add the garlic and cook 3 minutes more. Add the ginger and cook for 30 seconds, then add the cabbage, tamari, sesame oil, maple sugar, and allow to cook for 5 minutes or until the cabbage is slightly wilted. 3. Add the beef back to the pan, cook for one minute more and turn off heat. 4. Heat up the quinoa and brown rice packet with a little bit of avocado oil in a ceramic nontoxic pan for 2-3 minutes. 5. Fry an egg in a separate ceramic pan and place on top of your egg roll bowl. Enjoy! Makes four servings Source: Bobby Parrish