Avocado Breakfast Bowl

2 tbsp vegetable oil

1 tbsp sesame oil

1 tbsp finely grated ginger

3 spring onions, thinly sliced, plus extra to serve

2 garlic cloves, finely chopped

4 cups cooked brown rice (see notes)

2 tbsp soy sauce

4 eggs

2 ripe Hass avocados, stones removed, peeled and quartered

Sriracha, roasted sesame seeds and soy sauce, to serve

Heat sesame oil and half the vegetable oil in a large non-stick frying pan or wok over medium-high heat, add ginger, spring onion and garlic and stir-fry for 1-2 minutes until fragrant. Add rice, stir-fry for 4-5 minutes to warm through, add soy sauce and stir to combine. Season to taste and keep warm.

Heat half the remaining oil in a separate on-stick frying pan over medium-high heat, crack in two eggs and fry for 2 minutes for soft yolks. Transfer to a plate and repeat with remaining oil and eggs.

Divide fried rice among serving bowls and top each with a fried egg and Hass avocado quarters. Drizzle with chilli sauce to taste, scatter with sesame seeds and spring onion and serve with extra soy sauce if desired.

NOTES:

To make 4 cups of brown rice you’ll need to start with approximately 1½ cups raw brown rice.

Print Options: