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.  

Stir-fried vegetables sauteed with rice, served with avocado and eggs to the side, placed atop a wooden table

How to make Stir Fry with Avocado & Egg?

An easy and delicious dinner idea for a busy weeknight!
5 from 1 vote
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Course: Main Course
Cuisine: Asian
Keyword: Stir Fry with Avocado & Egg
Appliance: Stove
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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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