Maple glazed avocado over fried rice eggs

Looking for a fast-fix meal that is savory, sweet, healthy, and filling?

This recipe will do the trick.

Course Brunch/post practice

Gluten-free/lowfodmap 

Prep Time 15 minutes

Cook Time 15 minutes (plus time to cook rice)

Total Time 30 minutes

Servings 4 bowls

Ingredients

2 cups cooked rice (we like to use leftover rice)

1 cup diced ham (or bacon) (we use Applegate)

1/4 cup sliced thin scallions (green part only)

6 eggs

1 avocado (Try using frozen diced avocados to keep it bright and green as it hits the pan.)

2 tablespoons plus 1 tsp olive oil

2 tablespoons maple syrup

sprinkle cinnamon

sprinkle black pepper

sprinkle tumeric

sprinkle kosher salt

Instructions

1. Cook rice of choice according to directions provided (we like to add salt and a bit of oil after cooked for flavor and to keep from clumping).

2. Bring sauté pan to medium heat with one tablespoon olive oil, add scallions, ham, and quickly brown.

3. Move ingredients to the sides, leaving the middle open, and add 1 more tbsp of oil.

4. Add rice to center and fold-stir to coat with oil, then fold-stir in ham and scallions.

5. Again, move ingredients to the sides and make room to cook eggs.

6. Crack all 6 eggs in center and loosely scramble so the whites and yellow still show separately.

7. When eggs are cooked, stir-fold all ingredients and move to a glass/ceramic bowl with lid to stay warm.

8. Add last spoon of olive oil along with the avocado to pan, continue to turn and coat until the avocado is soft and then add maple syrup.

9. Cook until maple syrup becomes slightly sticky, (happens quickly) then stir-folding to coat/combine.

10. Remove from heat.

11. Scoop fried rice into bowls.

12. sprinkle with seasoning and top with maple glazed avocado.

Enjoy!!!