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Egg roll in a bowl
Prep Time
5 mins
Cook Time
10 mins
 

(Paleo, Whole30, gluten-free, dairy-free)

Servings: 4
Ingredients
  • 2 tbs coconut oil
  • 1 small cabbage sliced
  • 1 small onion sliced
  • 3 carrots grated
  • 1 inch fresh ginger grated
  • 3 cloves garlic diced
  • 1/4 cup coconut aminos
  • 1 lb ground pork
  • 1 cup spinach
  • 1 egg
Instructions
  1. Add the oil to a large skillet or frying pan and heat over medium heat.
  2. Add the pork and cook until no pink is showing. Remove from pan while leaving as much oil in the pan as possible and set aside.
  3. Add the onion, garlic, cabbage and carrot to the pan and saute until tender.
  4. Add the ginger and coconut aminos and stir until all coated.
  5. Add the already cooked pork back into the pan and mix until well combined. Stir in the spinach until wilted.
  6. Crack the egg into the mixture just before serving the heat (while there is still heat left in the pan) and mix through.
  7. Serve immediately.
Recipe Notes

Recipe hack - instead of chopping up cabbage and carrots, feel free to buy a bag of coleslaw from any local grocery store.  Use approximately 4 cups of this mix.

If you are not fussed about being Whole30 compliant, feel free to use soy sauce, or tamari sauce (for gluten-free) instead of the coconut aminos.