I have made sauces before from it but never really made it apart of rice before. This looks wonderful. you have some good stuff in there and it is so pretty.

Anything with avocado will naturally be delicious. I love this idea! Sounds delicious! This is great! I struggle with what to serve with things too, normally just plain rice — a little lacklustre if I have a fab main!! I made this the other day and it turned out great!

Thank you so much for the heads up! This looks and sounds delicious! Your email address will not be published. Jump to Recipe. Continue to Content. Instructions In a large mixing bowl, mash avocados. Stir in lime juice, cumin and garlic.

Season with salt and pepper, to taste. Stir in warm cooked rice and serve. Did you make this recipe? Previous post 3-Ingredient Creamy Tomato Angel Hair Pasta.

Next post Grilled Pesto Chicken and Tomato Skewers. Other Recipes You May Enjoy. Pictures are fantastic and I have been sharing and printing so many of your recipes.

You are amazing! Thanks for sharing with us! oh my goodness, you are too nice, thank you so much Shelly! I am so honored you are enjoying my site and excited for you to try so many of recipes — I hope you love them! Thanks for being such a ray of sunshine!! This sounds delicious! Do you know how well this dish does being stored in the fridge?

Hi Ginny, sorry for my delayed response as I am just getting back from Lake Powell without any service — so my response might be coming too late!

I think this should store great for days. While I was mixing this up in the blender I sampled the avocado sauce with a spoon. Thank you so much for this delicious recipe! I am eating this right now. so delicious. what I like best is that this is a dump and go recipe….

everything just goes into the blender, and you are done!! love it! My hubby and I made this recipe for my birthday dinner with our friends and EVERYONE was raving about this dish. I hope you had wonderful day! Thanks Amanda! So delicious! Just made this rice with your beef barbacoa.

I am addicted, this is definitely my new favorite! Thanks so much for sharing 🙂. Thanks for taking the time to comment!

This avocado rice recipe is beyond fabulous and amazing. I have made it in large batches and frozen in single servings along side my tempeh vegetarian skillet and it works great — microwaving both from frozen and thawed.

I like having some extra avo sauce to dollop on top of the veggie skillet. Thank you so much for your glowing review Ellie, I love hearing this recipe has become such a favorite! Yes, I do think the sauce would freeze well — yay! Have fun exploring my site! Welcome to my food blog with all my favorite cravings!

I am Jennifer, a lover of food and sharing my recipes. Start browsing recipes and subscribe to my weekly free newsletter! Read more about me here. Also, prepare the green sauce. Place all of the ingredients into a food processor, season with salt and pepper.

and pulse until creamy and thick. Add a tablespoon of water at a time until it thins out to be easily combined with the rice, about 3 tablespoons.

Add the sauce to the bottom of a medium mixing bowl and add the rice. Stir well to combine. Once everything is prepared and done cooking, divide them onto plates and add the tomato mixture, black beans, and green rice.

Cancel reply. Recipe Rating Recipe Rating. How much onion should be spiralized? You mentioned cooking onions w the peppers but onion is not listed in the ingredients except the white onion for the Pico de Gallo. Also, can you clarify the amount of cilantro? It says 1. It sounds yummy!

The crispy rice is the standout here - nutty, toasted flavor and crunchy chewy texture - and contrasts beautifully with the soft runny yolks of the fried eggs and the salty and spicy kick of the sauces.

Crispy or scorched rice is essentially rice that has been cooked through, and then cooked some more, until it becomes crisp and toasted, but not so long that it burns. It tends to feature, in some form or another, in cuisines that depend on rice as a primary staple food. And with good reason.

This crispy rice bowl is inspired by the crispy rice component of these dishes as well as Gyeran Bap, a simple Korean rice and egg dish. With so many versions of crispy rice, there are many techniques for making it. It can be made in a rice cooker or a stone pot, you could leave your rice on the stove longer than you normally would after cooking or, a variation you may have seen a lot recently online and on TikTok, a Japanese-inspired preparation that takes leftover rice, presses, slices and fries it on both sides to make little cracker-like rice cakes ready for toppings.

For this dish, I like to keep it simply by pressing leftover cooked rice in a thin layer on a large oil-slicked nonstick pan with a lot of surface area a well-seasoned cast iron skillet works well too and leave it there until the bottom of the rice is golden brown and crispy.

Leave the bottom of the rice in place on the pan as much as possible, but feel free to lift up the edges to check the color. You can make crispy rice with any kind of rice you have. I usually make it with either plain long grain white rice, jasmine or basmati.

Whatever rice you use, to help make it crispier, rinse it well before cooking to remove some of the starch, and toss with the oil before pressing it into the pan.

Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk. How would you rate Rice Bowl with Fried Egg and Avocado? Leave a Review. I make this on occasion. It's very good for a breakfast bowl. I usually scale the recipe down for 1 serving for per day.

If you don't have those, then this recipe is still great. Gives a lot of nutrients without a lot of work, is easy enough to make, and filling.

I also like that it's so easily manipulated in terms of customizing ingredients and scaling the recipe. So this might not be for everyone, everywhere. I added Furikake rice seasoning and WF peachwood smoked salmon.

Very filling breakfast without the bloat! Sujeeva Ranasinghe. trying this tonight I would substitute the olive oil for sesame seed oil, much more fragrant, flavorful, adds a great nutty flavor to the proceedings.

Not to mention its more in keeping with this dish's Asian influence. I will be making tonight

It features fajita veggies , pico de gallo , guacamole , and hearty tofu sofritas. A creamy coconut miso sauce coats savory mushrooms, spicy kimchi, tender sautéed kale, and more. Have you ever cooked forbidden rice? It adds delicious nutty flavor to these sweet and spicy bowls, and it gives them a striking look.

White rice or brown rice works equally well here. These bowls are my favorite kind of comfort food. I love to meal prep this basic rice bowl for lunch.

This vibrant turmeric tahini sauce is just too good to beat! Fresh basil , mango, and pickled ginger add bright, refreshing flavor to this flexible rice bowl. I could eat this rice bowl every day in the summertime!

It has a fragrant base of coconut rice with grilled halloumi cheese and black beans for protein. A scoop of peach salsa adds refreshing balance. I love their clean flavors with the nutty brown rice and earthy mung beans. Chipotles in adobo sauce are the secret ingredient in this sweet and smoky bowl.

Tame the heat with pineapple salsa or mango salsa and plenty of guacamole. A punchy sauce, crispy roasted potatoes , and spicy pepitas make this simple bowl an explosion of texture and flavor. No adzuki beans? No worries. Black beans are delicious here too.

Not your average burrito bowl! It stars cauliflower rice , mango, and a creamy green chile sauce. Sautéed leeks and poblano peppers add savory, spicy flavor. Edamame or baked tofu would be welcome additions to both. The brown rice is tossed in a zesty cilantro, lime, and jalapeno avocado sauce to make a green rice that you'll want to serve with everything.

jump to recipe. Vegan Burrito Bowls with Avocado Rice The real star of this recipe is the green avocado rice. Print Recipe Pin On Pinterest Leave Review. Instructions Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the peppers.

Season with oregano, chili powder, garlic powder, salt and pepper. Toss well and cook until wilted, about 10 minutes. Once the peppers are done, add the corn and cook for minutes or until slightly charred and warmed through.

Set the pepper and corn mixture aside. Meanwhile, prepare the tomato mixture - place the cilantro, white onion, tomatoes, jalapeno and lime juice in a small mixing bowl and season with salt and pepper. Stir well to combine and set aside.

Also, prepare the green sauce. Place all of the ingredients into a food processor, season with salt and pepper. and pulse until creamy and thick. Add a tablespoon of water at a time until it thins out to be easily combined with the rice, about 3 tablespoons.

Add the sauce to the bottom of a medium mixing bowl and add the rice. Stir well to combine. Once everything is prepared and done cooking, divide them onto plates and add the tomato mixture, black beans, and green rice. Cancel reply. Recipe Rating Recipe Rating.

How much onion should be spiralized?