Cooked chicken with cabbage, carrots, and sliced mushrooms and scrambled egg, in the classic egg-roll-bowl flavor profile of soy sauce, rice vinegar, garlic, and ginger.
Have the cooked chicken ready to add near the end without further cooking.
Heat a very large skillet or wok over medium-high to high heat. Add half the olive oil.
Add the cabbage, carrots, and mushrooms.
Cook uncovered for 7-10 minutes, stirring occasionally, until the cabbage softens while still keeping some texture and the mushrooms have released their moisture.
Add the garlic, ginger, and crushed red pepper to taste. Cook for 30-60 seconds, stirring constantly.
Push the vegetables to one side of the skillet. Add the remaining olive oil to the empty side and crack in the eggs. Scramble, chopping into small pieces, then mix through.
Return the chicken to the skillet.
Add the soy sauce and rice vinegar near the end. Toss thoroughly and serve.
Nutrition
Partial. 0 of 11 ingredients have a resolved food record, so these numbers are a floor, not a total.