In partnership with Australian Avocados

Tamarind Avocado Rice Bowl

Lunch & Dinner
Rice
High protein
High fibre

Asam jawa cuts through the richness of the avocado, and the avocado softens the acidity. Pairing with mixed edamame corn brown rice adds protein and fibre to this meal.

Calories

Fat

Carbs

Fibre

Protein

Per serving. Estimated. A number, not a verdict.

Ingredients

Serves

Shepard avocado1/2

Eggs2

Cooking oil1/2 tbsp

Cherry tomatoes, halved1 cup

Cooked rice (i use mix of brown, edamame and corn)1 small bowl

— Sauce

Tamarind paste1/2 tbsp

Fish sauce1 tsp

Light soy sauce2 tsp

Sugar2 tsp

Calamansi lime, juiced1

Bird's eye chili, chopped1

Garlic, grated1 clove

5 steps

The method

Mix all ingredients for the tamarind drizzle. Adjust to taste — more sugar if too sharp, more lime if you like it tangy. Let it sit for about 10 minutes to mingle.

Cut the avocado into halves. Carefully spoon the flesh out to remove the skin, then thinly slice.

Heat oil and fry 2 sunny side up eggs until the edges are crispy.

Assemble: rice, then eggs, then avocado, then tomatoes.

Finish with a drizzle of the tamarind sauce over the plate.

Tips

Store a leftover avocado half in an airtight container in the fridge for up to 3 days. Squeeze a little lime or lemon over the flesh before sealing. Leave avocados at room temperature and refrigerate once ripe; to speed up ripening, place in a brown bag with a banana or an apple.