Avocado & Egg Rice Bowl
Recipes · Breakfast · Recipe, Typed Supps
Everything good about avocado toast, on last night’s rice, for people who are out of bread.
Allergens and patterns
Contains eggs, sesame, soya. Fits: Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 1 cup, cooked (180g) Brown Rice — Cold rice from the fridge is fine and arguably better — chilling it raises the resistant starch, which is fibre by another name.
- 1/2, sliced (100g) Avocado — The fat, and the reason this eats as a meal rather than as a side of rice.
- 1 egg (50g) Eggs — Fried with a crisp edge, or soft-boiled. The runny yolk is doing the job of a dressing.
- 1 sheet, torn (3g) Nori — Iodine, which is genuinely hard to get anywhere else, and it makes the bowl taste finished.
- 1 tbsp (8g) Sesame Seeds — Toasted. The only crunch in an otherwise soft bowl.
- 1 1/2 tsp (8g) Soy Sauce — Over the rice before anything else goes on, so it seasons the base rather than the toppings.
Nutrition per serving
- Calories: 581 kcal
- Protein: 19g
- Carbohydrate: 63.5g
- of which sugars: 0.9g
- Fat: 25.4g
- of which saturated: 4.3g
- Fibre: 10.8g
- Sodium: 550.6mg
Method
- Warm the rice through and season it with the soy sauce.
- Fry the egg to your liking.
- Fan the avocado over the rice, add the egg, and finish with torn nori and sesame seeds.
Nutrients it supplies
More in Breakfast