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?
- 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
- 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!
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