A hearty bowl featuring chopped broccoli and carrot stir-fried with egg, finished with creamy avocado.
ABy Annebala
Servings
3
3 cup Cooked day-old rice
1 piece Broccoli
2 piece Carrot
4 piece Egg
1 piece Avocado
3 piece Scallions
2 clove Garlic
2 tbsp Light soy sauce
1 tsp Sesame oil
2 tbsp Neutral oil
0.5 tsp Salt
0.25 tsp Black pepper
Calories
1122 kcal
Protein
17g
Carbs
116g
Fat
68g
Fiber
17g
Sugar
21g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prep
1. Break up the cooked day-old rice so the grains are loose. Finely chop the broccoli, dice the carrot small, mince the garlic, thinly slice the scallions, and slice the avocado.
2. Heat a wok or large skillet over medium-high heat until very hot. Add some of the neutral oil, pour in the egg, and scramble just until softly set, about 1 minute. Transfer to a plate.
4 piece Egg,
2 tbsp Neutral oil
Stir-Fry
3. Return the wok to high heat and add the remaining neutral oil. Add the broccoli, carrot, and scallions whites; stir-fry for 2 to 3 minutes until crisp-tender. Add the garlic and cook for 10 seconds until fragrant.
4. Add the cooked day-old rice and stir-fry for 2 minutes, pressing out any clumps. Add the light soy sauce around the side of the wok, then toss well. Return the egg, add the sesame oil, salt, black pepper, and scallions greens, and stir-fry for 1 minute until hot and combined.
