Japanese Egg and Avocado Rice Bowl
This quick and satisfying Japanese-inspired rice bowl features fluffy scrambled eggs, creamy avocado, and a savory soy-ginger dressing over warm rice. It's a perfect light lunch that comes together in minutes.
Let's cook.
In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, and 1 tablespoon rice vinegar for the dressing. Set aside.
In another bowl, whisk the 4 large eggs with 1 tablespoon soy sauce and 1 teaspoon sesame oil until just combined.
Heat 1 tablespoon neutral oil in a non-stick skillet over medium heat. Pour in the egg mixture.
Cook the eggs, stirring gently with a spatula, until they are softly scrambled and just set, about 2-3 minutes. Do not overcook.
Divide the warm cooked rice evenly between two serving bowls.
Top each bowl of rice with the scrambled eggs and sliced avocado.
Drizzle the prepared soy-ginger dressing generously over each bowl. Garnish with chopped green onions and serve immediately.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
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