Egg and Avocado Rice Bowl

Ingredients

• 150g White rice, long grain, raw
• 101g Egg
• 100g Hass avocado, peeled, raw
• 76g Raw broccoli
• 5g Extra light olive oil

Method

1. 1Cook the rice first: Rinse 150g of raw white rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice. Place the rinsed rice in a pot with 300ml of water and bring to a boil over high heat.
2. 2Once boiling, reduce heat to low, cover the pot with a lid, and simmer for 15-18 minutes until all water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
3. 3While the rice cooks, prepare the broccoli: Chop the broccoli into small florets (about 76g or 1 cup). Fill a small pot with 1 inch of water, bring to a boil, and steam the broccoli for 4-5 minutes until tender-crisp. Transfer to a plate.
4. 4Heat a non-stick skillet over medium-high heat and add 5g of olive oil, allowing it to shimmer.
5. 5Crack both eggs into the skillet and cook sunny-side up for 3-4 minutes until the whites are set but the yolks remain runny. Season lightly with salt and pepper. If you prefer over-easy or over-hard eggs, cook for an additional 1-2 minutes accordingly.
6. 6While eggs cook, slice the avocado: Cut the 100g of avocado in half lengthwise, remove the pit, and slice each half into thin wedges.
7. 7Assemble the bowl: Transfer the cooked rice to a serving bowl. Arrange the fried eggs on top, then add the steamed broccoli on one side. Fan the avocado slices around the bowl.
8. 8Season the entire bowl with a pinch of salt and black pepper to taste. Serve immediately while the eggs and rice are warm.