Tilapia & Cabbage Egg Roll in a Bowl

10 min prep • 15 min cook

Tilapia & Cabbage Egg Roll in a Bowl

All the flavors of an egg roll but in a low-carb, high-protein bowl. Uses flaky tilapia instead of pork for a pescatarian twist.

Nutrition per Serving

4 servings

220.5

Calories

31.56g

Protein

10.41g

Carbs

6.45g

Fat

3.41g

Fiber

57%

P/Cal Ratio

Ingredients

  • 1
    Ginger (raw)
    10 g
  • 2
    soy sauce substitute, sesame oil, garlic powder
  • 3
    Tilapia (raw)
    500 g
  • 4
    Eggs (raw)
    150 g
  • 5
    Cabbage (raw)
    400 g
  • 6
    Carrots (raw)
    150 g

Instructions

  1. 1

    In a large wok, scramble the eggs until just cooked. Remove and set aside.

  2. 2

    Add a touch of oil to the wok and cook the tilapia fillets until they flake apart. Remove and set aside.

  3. 3

    Add the shredded cabbage, carrots, and ginger to the wok. Stir-fry for 5 minutes until tender.

  4. 4

    Return the fish and eggs to the wok. Toss everything with soy sauce substitute and a dash of sesame oil.

  5. 5

    Serve hot in bowls.

Tags

low-carbasianseafoodhigh-protein