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Egg Roll in a Bowl

Serves 4

Prep Time: 5 minutes
Cooking Time: 10 minutes

1 tablespoon coconut oil
2 garlic cloves, minced
6 cups shredded cabbage and carrot mix
½ cup cremini mushrooms, sliced
½ cup asparagus, chopped
1 cup cauliflower rice
1 tablespoons coconut aminos
1 tablespoon toasted sesame oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon fresh ginger, minced
1 tablespoon coconut oil
4 large eggs
Scallion for garnishing


Add coconut oil to a skillet and heat to medium. Add remaining ingredients except eggs and scallion and toss until everything is soft.

In a separate pan, heat another tablespoon of coconut oil to medium. Crack eggs in the pan and fry until whites are solid but yolks are still yellow and soft.

Serve fried eggs over vegetable mix and either eat as is, or cut up egg with a pair of kitchen scissors and mix into everything.


Calories: 203
Carbs: 9
Net Carbs: 6
Protein: 8
Fat: 15