Egg Roll in a Bowl

Egg Roll in a Bowl
  • 20M Total Time

  • 5M Prep Time

  • 12 Ingredients

  • 4 Servings

This veggie-packed bowl combines cabbage, mushrooms, and carrots with hearty rice. Top it off with a beautifully fried egg for an extra burst of flavor and nutrition.


This recipe was developed for the Egg Nutrition Center by Egg Enthusiast Natalie Rizzo, MS, RD

Natalie Rizzo, MS, RD


  1. Heat a large skillet over medium-high heat.

  2. Add the garlic and ginger powder. Sauté for 2 to 3 minutes or until the garlic begins to brown.

  3. Add the mushrooms, carrots and green cabbage to the pan and sauté for 5 to 6 minutes or until veggies start to soften. Remove the veggie mixture from the pan and set aside.

  4. Return the pan to the stovetop and heat over medium heat. Crack the egg into the pan—try not to disturb the yolk. Cover the egg with a lid and cook for about 2 to 3 minutes or until the white is set.

  5. Divide the veggies and cooked rice into four separate bowls, and top each with an egg and a tablespoon of sliced scallions. Add sriracha if desired and enjoy!


  • 2 Tbsp. vegetable oil
  • 6 cloves garlic, minced
  • 2 tsp. ginger powder
  • 2 cups sliced mushrooms
  • 2 cups sliced carrots
  • 4 cups sliced green cabbage
  • 1/4 cup low sodium soy sauce
  • 1 tsp. sesame oil
  • 4 large eggs
  • 1/4 cup sliced green scallions
  • 2 cups cooked rice
  • to taste sriracha (optional)

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.