Bold Basmati Egg and Avocado Scramble

Bold Basmati Egg and Avocado Scramble

Light, fluffy and packed with complex carbs, this Bold Basmati Egg and Avocado Scramble contributes more than 15 vitamins and minerals!

This recipe stars U.S.-grown basmati rice and comes to us from our friend @your.latina.nutritionist in partnership with RD Blogger and USA Rice.

  • Prep Time
    5 min
  • Cook Time
    20 min
  • Total Time
    25 min

Ingredients

  • 1 cup uncooked U.S.-grown basmati rice 
  • 2 cups water 
  • 2 large eggs, scrambled 
  • 1 medium tomato, diced 
  • ¼ cup onion, finely diced 
  • ½ avocado, diced 
  • 1 tbsp chili crisp 
  • 1 tbsp olive oil 
  • Pinch of salt 

Directions

  • In a medium pot, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and cook for 18–20 minutes, or until the water is fully absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork. 
  • Heat olive oil in a pan over medium heat. Add the eggs and scramble until fully cooked. Set aside. 
  • Divide the cooked rice between two bowls. Top each with scrambled eggs, diced tomato, onion, and avocado. 
  • Drizzle chili crisp over the top and sprinkle with a pinch of salt. 
  • Serve warm and savor the flavors of this balanced and comforting meal!