Egg Roll in a Bowl

• Cook rice according to package directions.
• While rice is cooking, cook chicken in coconut oil, stirring occasionally to break up pieces.
• While chicken is cooking, combine garlic, ginger, Bragg, and sesame oil in a small bowl. Set aside.
• When chicken is cooked through, add coleslaw mix and sauce mixture. Stir well. Cook 3-5 minutes. Cabbage should be slightly wilted but still slightly crisp. Serve over cooked brown rice and topped with green onions.

Instant Pot®

• Add rice plus 2 cups water to the insert of an instant pot. Lock lid; set valve to sealing. Program for manual-high and 22 minutes.
• When cook time ends, press cancel and carefully move valve to venting to release steam. (Keep hands and face clear; steam will be hot!) When pin drops, open lid and remove rice. Wipe clean.
• Press saute. Add coconut oil to insert. Add ground chicken, and cook, stirring occasionally to break up meat. While chicken is cooking, combine garlic, ginger, Bragg, and sesame oil in a small bowl. Set aside.
• When chicken is cooked through, add coleslaw mix and sauce mixture. Stir well. Cook 3-5 minutes. Cabbage should be slightly wilted but still slightly crisp. Serve over cooked brown rice and topped with green onions.