Garlic-Lime Avocado Egg Fried Rice
Garlic-Lime Avocado Egg Fried Rice
Ingredients
For the Fried Rice
- 2 tablespoons vegetable oil
- 3 large eggs, whisked
- 1/2 red onion, finely diced
- 4 cloves garlic, minced
- 3 cups cooked jasmine rice, day-old, cold
- 2 tablespoons soy sauce
- 1 teaspoon honey
- 1 lime, juiced and zested
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large avocado, diced
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon red pepper flakes
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the whisked eggs and scramble until just set. Remove the cooked eggs from the skillet and set aside on a plate.
⏱️ 2 min
- 2
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced red onion and sauté for 2 to 3 minutes until softened and translucent.
⏱️ 3 min
- 3
Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Add the day-old cold jasmine rice to the skillet. Break up any clumps with your spatula and stir-fry for 5 to 7 minutes, allowing the rice to get slightly crispy and heated through.
⏱️ 7 min
- 5
Stir in the soy sauce, honey, lime zest, lime juice, salt, and black pepper. Mix well to ensure the rice is evenly coated with the seasonings.
⏱️ 2 min
- 6
Return the scrambled eggs to the skillet and gently fold them into the fried rice. Cook for another 1 minute to ensure everything is heated through.
⏱️ 1 min
- 7
Remove the skillet from the heat and gently fold in the diced avocado. Serve immediately, garnished with fresh cilantro and red pepper flakes, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic-Lime Avocado Egg Fried Rice
Ingredients
For the Fried Rice
- 2 tablespoons vegetable oil
- 3 large eggs, whisked
- 1/2 red onion, finely diced
- 4 cloves garlic, minced
- 3 cups cooked jasmine rice, day-old, cold
- 2 tablespoons soy sauce
- 1 teaspoon honey
- 1 lime, juiced and zested
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large avocado, diced
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon red pepper flakes
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the whisked eggs and scramble until just set. Remove the cooked eggs from the skillet and set aside on a plate.
⏱️ 2 min - 2
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced red onion and sauté for 2 to 3 minutes until softened and translucent.
⏱️ 3 min - 3
Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Add the day-old cold jasmine rice to the skillet. Break up any clumps with your spatula and stir-fry for 5 to 7 minutes, allowing the rice to get slightly crispy and heated through.
⏱️ 7 min - 5
Stir in the soy sauce, honey, lime zest, lime juice, salt, and black pepper. Mix well to ensure the rice is evenly coated with the seasonings.
⏱️ 2 min - 6
Return the scrambled eggs to the skillet and gently fold them into the fried rice. Cook for another 1 minute to ensure everything is heated through.
⏱️ 1 min - 7
Remove the skillet from the heat and gently fold in the diced avocado. Serve immediately, garnished with fresh cilantro and red pepper flakes, if desired.
⏱️ 1 min