Egg Roll in a Bowl

Heat a large skillet over medium-high heat.

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

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.

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.

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!