Egg Roll in a Bowl (paleo) (Edit recipe)

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Such an easy and healthy meal to prepare on a busy evening. We often add a fried egg on top, but it isn’t required, the base dish will still be delicious without the egg.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

1 lb Ground Pork
1 Tbsp Lard, Or olive oil
.5 whole Red Onion, Diced
.5 whole Bell Pepper, Diced
3 pieces Carrots, Diced
1 whole Zucchini, Diced
.5 head shredded Green Cabbage
.33 cup Coconut Aminos
.33 cup Chicken Broth
1 Tbsp Honey
1 Tbsp Red Wine Vinegar
.5 tsp Salt
4 whole Eggs

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut up all the vegetables and put into a medium bowl. Set aside.
In a large skillet put the lard in and cook the pork on medium-high heat until cooked through, break apart. About 8 minutes.
You may need to add a bit more oil, that will depend on how fatty the pork was. Turn the heat to medium and add the vegetables to the pan and stir well.
Let cook for 6-7 minutes over medium heat.
To the pork and vegetables add the coconut aminos, broth, honey, vinegar, and salt to pan, stir. Continue to cook for 2 minutes longer to heat everything through, turn heat to low while you cook the eggs.
Fry the eggs separately in small pan with oil on medium-high.

Notes

We prefer the eggs fried and laid on top. But you could easily leave them out entirely, which I have done many times, or scramble them into the pork and vegetable mixture. This recipe is flexible and forgiving so have fun with it. You can make this dish AIP by eliminating the bell pepper and egg.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	495
Fat:	34 g
Carbohydrates:	18 g
Protein:	18 g
Cholesterol:	84 g
Sodium:	1021 mg
Fiber:	1 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.