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Avocado, Rice and Egg Scramble

Name: Avocado, Rice and Egg Scramble
Yield: 2
Ingredients: 2 c. cooked rice; 1 ea. Avocados From Mexico, diced; 1 ea. egg; 1 ea. small garlic clove, minced; 2 t. toasted sesame oil; 1-1/2 t. grated ginger; 1 t. soy sauce1; 1t. avocado oil

2 Servings

470 Cals

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Description

Got dried-out leftover rice in the fridge? This scrambled eggs with rice recipe gives it a heroic comeback with the creamy goodness of ripe Avocados From Mexico and Asian-inspired flavors. It’s a scrambled egg rice recipe that believes in second chances.

Ingredients

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2 c. cooked rice

1 ea. Avocados From Mexico, diced

1 ea. egg

1 ea. small garlic clove, minced

2 t. toasted sesame oil

1-1/2 t. grated ginger

1 t. soy sauce1

1t. avocado oil

2 serving per container

Serving size 1 serving

calories 470

% Daily Value*

Total Fat 24g 31%

Saturated Fat 4g 20%

Trans Fat 0g

Cholesterol 95mg 31%

Sodium 190mg 8%

Total Carbohydrates 54g 20%

Dietary Fiber 7g 27%

Total Sugars < 1g

Includes 0g Added Sugars 0%

Protein 10g

Vitamin D 0.50mg 2%

Calcium 46mg 4%

Iron 3mg 15%

Potassium 600mg 15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

In a medium sauté pan, add avocado oil and heat on high. Add diced avocado, garlic and ginger. Stir gently as not to mash the avocado, and cook until garlic starts to look golden. Add sesame oil.

Add rice to the pan, and gently break apart any big clumps.

Stir in soy sauce, then crack egg into pan. Gently stir until egg is cooked through.

Remove from heat, divide among two bowls and serve.

Evenly distribute on 2 plates and serve.

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Description

In a medium sauté pan, add avocado oil and heat on high. Add diced avocado, garlic and ginger. Stir gently as not to mash the avocado, and cook until garlic starts to look golden. Add sesame oil.

Add rice to the pan, and gently break apart any big clumps.

Stir in soy sauce, then crack egg into pan. Gently stir until egg is cooked through.

Remove from heat, divide among two bowls and serve.

Evenly distribute on 2 plates and serve.

Email recipe

Ingredients

Get Recipe Ingredients

2 c. cooked rice

1 ea. Avocados From Mexico, diced

1 ea. egg

1 ea. small garlic clove, minced

2 t. toasted sesame oil

1-1/2 t. grated ginger

1 t. soy sauce1

1t. avocado oil

2 serving per container

Serving size 1 serving

calories 470

% Daily Value*

Total Fat 24g 31%

Saturated Fat 4g 20%

Trans Fat 0g

Cholesterol 95mg 31%

Sodium 190mg 8%

Total Carbohydrates 54g 20%

Dietary Fiber 7g 27%

Total Sugars < 1g

Includes 0g Added Sugars 0%

Protein 10g

Vitamin D 0.50mg 2%

Calcium 46mg 4%

Iron 3mg 15%

Potassium 600mg 15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

Breakfast

Avocado, Rice and Egg Scramble

Ingredients

Nutrition Facts

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

INSTRUCTIONS

Email recipe

INSTRUCTIONS

Email recipe

Ingredients

Nutrition Facts

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

related recipes

Recetas
deliciosas en

español

Breakfast

Avocado, Rice and Egg Scramble

Ingredients

Nutrition Facts

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

INSTRUCTIONS

Email recipe

INSTRUCTIONS

Email recipe

Ingredients

Nutrition Facts

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

related recipes

Recetas deliciosas en

español

Breakfast 

Recetas
deliciosas en