Avocado and Egg Brown Rice Bowl
Makes
2
servings

This hearty, whole grain dish couldn't be easier.

Serving Suggestion

  • Transform this rice bowl into a quick, filling lunch with the addition of leftover chicken, turkey or cubed baked tofu. Or for a heartier breakfast, add sausage or bacon crumbles. Top with your favorite hot sauce for some added spice.

Nutritional Information

  • 410 calories, 21 g. fat, 210 mg. cholesterol, 85 mg. sodium, 43 g. carbohydrate, 8 g. fiber, 13 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Meal Type
Breakfast
Budget Friendly
Entrees
Diet Type
Gluten-Free
Vegetarian
Ingredients
1 1/2 cups leftover cooked brown rice
2 large eggs
2 teaspoons canola oil or butter
1 large avocado
Optional garnishes: Sliced pickled ginger, kimchi, toasted sesame seeds, sautéed greens or leftover cooked vegetables, shredded cheese, hot sauce
1

Reheat rice gently in a small pan with a few drops of water, or in the microwave. Divide the heated rice between two wide bowls. Heat a cast iron or non-stick sauté pan over medium heat for a minute, then add the oil or butter to the hot pan. Crack each egg, place in the pan, and reduce the heat to medium-low. Cover the pan and let cook for about 2 minutes, until the whites are set and the yolk is jiggly when you shake the pan gently.

2

While the eggs cook, cut the avocado in half lengthwise, and remove the pit. Use a paring knife to slice each avocado half in the shell, then scoop the slices out with a spoon. Fan half of the avocado slices over each bowl of rice, and place a cooked egg on each bowl. Serve with optional garnishes for a hearty breakfast or lunch.