Avocado Crispy Rice

So we were semi-recently in Nashville, TN and had the pleasure of eating at Bee and Butcher. The concept behind the menu is to have a sort of Middle Eastern / American South fusion. Everything we had was quite tasty.


The item that stood out the most was the "Avocado Crispy Rice," though. I took note of the ingredients and did some quick searches for crispy rice, and I think I found a good base to get the final product pretty close to the restaurant's version.



Source: Inquiring Chef | Serves: 2 | Time: 20 min + cook time for rice ahead of time


Ingredients

2 tbsp cooking oil

2 cups cooked jasmine rice (make two nights before and refrigerate)

1 1/2 Tbsp #Thai chili paste (I used sriracha)

2 tsp coconut aminos

2 tsp lime juice

2 cups chopped greens (I did #spinach)

1 ripe #avocado, peeled, pitted and halved

2 fried eggs

Options for toppings: green onion, fresh cilantro, and sesame seeds


Instructions

Stir oil into cooked rice.


Heat a wok or skillet over medium heat. As soon as the pan is hot, spread the rice out in a single, even layer in the pan (spread it out up the sides of the wok if possible).


Cook the rice, without stirring, until the bottom is a light golden brown, 4 to 5 minutes.


Stir in the chili paste and coconut aminos, breaking the rice up into bite-size bits as you stir.


Taste the rice and if it is very dry, you can add an extra splash of coconut aminos.


If using spinach, add it now so it wilts a bit.

.

Stir in lime juice.


Remove from heat and stir in the chopped lettuce if you did that instead of spinach.


Divide mixture into two bowls and add the avocado halves, eggs and toppings. Enjoy!

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