Stir Fry with Avocado & Egg Recipe

by Natasha Hegde last updated -

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If you have leftover rice (brown or white), it’s easy to toss together a healthy Asian home “takeout”. Given below is the suggested ingredient list but you can improvise based on your taste/ available fridge ingredients. Now isn’t that an easy dinner idea? To get started, follow the simple recipe given below.  

How to make Stir Fry with Avocado & Egg?

An easy and delicious dinner idea for a busy weeknight!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Asian
Keyword: Stir Fry with Avocado & Egg
Appliance: Stove
Servings: 2 people

Ingredients

  • 1 cup mixed vegetables broccoli, mushrooms, bell peppers etc
  • 1.5 cup left-over rice (brown or white)
  • 2 pods garlic thinly sliced
  • 1 tbsp coconut amino or
  • 1/2 tbsp soy sauce
  • 1 tbsp apple cider vinegar (or sub white vinegar)
  • 2 eggs
  • 1 avocado
  • 2 tbsp olive oil for cooking
  • salt and pepper as per taste
  • sesame seeds, red chilli flakes for toppings as per taste

Instructions

  • To make stir fry with avocado & egg, first, sauté garlic in a frying pan with olive oil for 1-2 minutes until you get the fragrance. 
  • Add chopped vegetables like broccoli, bell peppers and mushrooms to it. Cook it for 4-5 minutes on high heat. The high heat is essential to give the vegetables a crispy texture. This is a better option as compared to steaming the veggies as that will cause them to become limp. 
  • Thereafter, add the cooked/leftover rice to the stir-fried vegetables. Sauté the rice with the vegetables again on high heat.
  • After 5 minutes, add the coconut amino (or soy sauce), apple cider vinegar, salt & pepper to taste.
  • Clear a space in the center of the wok and crack open the eggs. Cook them quickly to the point of perfection (until they become soft).
  • Finish the dish with sliced ripe avocado to the side. Top it with sesame seeds and red chili flakes and you're good to go! 
    Stir fried vegetables sauteed with rice, served with avocado and eggs to the side, placed atop a wooden table

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About the Author

Natasha Hegde is a financial services executive specializing in data analytics & strategy. She graduated from Purdue University, Illinois, US with an MBA degree. She has spent the past 15 years living in Chicago, Toronto, San Francisco & London working in Fortune 500 companies like Barclays, Wells Fargo & Capital One. In her free time, she loves to cook and experiment with different cuisines. Out of her love for cooking was born her Instagram account @londonlunchista. She is currently on a short sabbatical in her hometown Mumbai, India.

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