Basmati Rice Bowl with Fried Egg, Avocado, Carrots and Soy Dressing
This dish roughly costs $20 & takes 20 minutes to make! A quick, easy and healthy way to use left-over rice!
4 free run or free range large eggs
2 tablespoons of olive oil
2 medium carrots, washed and peeled
2 avocados, thinly sliced
2 cups of cooked basmati rice
1/2 cup of toasted hazelnuts, coarsely chopped
1 red chili pepper, thinly sliced
1/2 cup of fresh cilantro
1 teaspoon of Dijon mustard
1 teaspoon of grated ginger root
1 teaspoon of grated garlic
1 tablespoon of pure maple syrup
1 tablespoon of soy sauce
1 tablespoon of tahini
2 tablespoons of seasoned rice vinegar
1/4 cup of olive oil
For the Bowl!
For the Dressing!
For The Dressing!
Add the mustard, ginger, garlic, syrup, soy, tahini, rice vinegar and oil to a jar. Tightly seal with lid and shake vigorously to emulsify the dressing.
For The Bowl!
Use a potato peeler to make carrot ribbons and have all other ingredients ready.
Heat oil in a large non-stick pan over medium heat. Cook eggs sunny side up or to desired doneness.
Divide rice, carrots and avocado into 4 bowls.
Top rice with fried egg. Top carrots with toasted hazelnuts. Garnish with hot peppers and cilantro.
Drizzle generously with dressing.
Tips from Chef Pino
Note: Use green onion as garnish for a Chef Pino finish!