Easy Turkey and Soybean Stir-Fry
30 min
Creamy Avocado and Egg Rice Bowl
A nutritious and satisfying low-sugar bowl combining fluffy rice, creamy avocado, soft eggs, and a savory soy sauce drizzle. This beginner-friendly dish is perfect for breakfast, lunch, or dinner and comes together in just 20 minutes with minimal effort.
20 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty5/10
Sour3/10
Umami6/10
Spicy0/10
🥄 Texture
Creamy and rich from the avocado, Greek yogurt, cream cheese, and soft-boiled egg yolk, with a smooth mouthfeel when mixed into the rice. Tender, slightly chewy rice and soft egg whites are contrasted by lightly sautéed onions and julienned carrots that add a mild crispness.
👃 Aroma
Mild savory aroma dominated by soy sauce and cooked egg, with a gentle dairy creaminess from the yogurt and cream cheese. A faint sweet-onion and carrot scent rounds it out, while avocado adds a subtle green, buttery note.
🍷 Pairs Well With
Light green tea (sencha or genmaicha) or a crisp, unoaked white wine like Sauvignon Blanc; iced barley tea or a dry sake also complement the creamy, savory bowl.
🥗 Side Dishes
Simple miso soup or a chilled cucumber and sesame salad; steamed edamame or a small seaweed salad would also pair well to add freshness and texture contrast.
Ingredients(9 items)
- 11.5 cups cooked rice (prepared ahead or instant rice)
- 22 large eggs
- 31 medium avocado (sliced)
- 41/2 medium onion (thinly sliced)
- 51 medium carrot (julienned or thinly sliced)
- 62 tablespoons soy sauce
- 72 tablespoons Greek yogurt
- 82 tablespoons Philadelphia cream cheese
- 91 tablespoon water
Nutrition Information(per serving)
385
Calories
12g
Protein
45g
Carbs
16g
Fat
Instructions
- 1
If using uncooked rice, prepare it according to package directions (about 15 minutes). If using instant rice, prepare it quickly. Set aside.
- 2
While rice cooks, bring a small pot of water to a boil. Gently add the 2 eggs and boil for 6-7 minutes for soft-boiled eggs. Remove with a spoon and set aside to cool slightly.
- 3
In a small bowl, mix together the soy sauce, Greek yogurt, Philadelphia cream cheese, and 1 tablespoon water until smooth. This creates a creamy sauce.
- 4
In a pan over medium heat, quickly sauté the sliced onion and julienned carrot for 3-4 minutes, stirring occasionally, until they soften slightly. Season lightly with a pinch of salt.
- 5
Divide the cooked rice between 2 bowls. Top each bowl with half of the sautéed vegetables, half of the sliced avocado, and one soft-boiled egg (peeled and halved).
- 6
Drizzle the creamy soy sauce mixture over each bowl. Gently mix everything together before eating, or serve components separately for a more elegant presentation.
- 7
Serve immediately while the rice and eggs are still warm.
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