Creamy Avocado Fried Rice with Veggies

Suppose you’re looking for something healthy & incredibly satisfying. In that case, this avocado fried rice is perfect for busy days when you want a nutrient-packed meal without much cleanup. This recipe has been tried & tested, & what I love about this dish (besides the creamy avocado, of course!) is its versatility. You can easily toss in some chicken or extra veggies like mushrooms.

The leeks add a subtle sweetness & a mild onion flavor and are a great source of antioxidants. The Bok choy & carrots add a nice crunch & are loaded with vitamins A & C. Liquid aminos have become my go-to alternative to soy sauce. It adds that umami depth & a little salty kick while also being packed with amino acids that support overall wellness. Plus, using cooled rice gives you the perfect texture & sneaks in some gut-friendly resistant starch, making this meal as healthy as it is delicious.

Creamy Avocado Fried Rice with Veggies

Ingredients

• 1–1/2 cups cooked rice (leftover or cooled rice works best)

• 3–4 teaspoons sunflower oil (or avocado oil)

• Ground cumin (1 tsp)

• Turmeric (1 tsp)

• Chopped leeks (1 whole, white & light green parts)

• Baby Bok choy (1 small, chopped: separate white stems from green leaves)

• Carrot, thinly sliced (1/2 cup)

• Avocado (1 ripe, diced)

• Lime (1, halved for squeezing)

• Minced garlic (2 cloves)

• Chopped fresh cilantro (2 tbsp)

  • Chili powder (1/2 tsp) (optional for heat)

  • Jalapeño slices (optional for heat)

  • Liquid aminos (1–2 tsp) for that savory, umami kick

  • Salt & pepper, to taste

    
    

Instructions

1. Prepare the vegetables:

   • Chop the leeks (1 leek, white & light green parts) & separate the bok choy stems from the greens. Thinly slice the bok choy stems & roughly chop the greens.

   • Thinly slice the carrot into rounds or half-moons for even cooking.

   • Dice the avocado (1 ripe avocado) & set aside for later.

2. Heat the oil:

   • Heat the sunflower oil (3–4 tsp) in a large pan over medium heat.

3. Sauté the spices:

   • Add the minced garlic (2 cloves), cumin (1 tsp), & chili powder (1/2 tsp) to the oil. Stir for about 30 seconds until fragrant, careful not to burn the spices.

4. Cook the vegetables:

   • Add the chopped leeks, carrots, & bok choy stems. Sauté for 3–4 minutes until softened. Then, add the bok choy greens & cook for another minute until wilted.

5. Stir-fry the rice:

   • Add the cooked rice (1–1/2 cups) to the pan & Liquid aminos (1–2 tsp). Stir everything together & fry for 2–3 minutes, breaking up any clumps of rice & allowing the flavors to meld.

6. Finish with avocado & lime:

   • Remove the pan from heat. Gently fold in the diced avocado & turmeric (1 tsp). Then, squeeze the juice from half of the lime over the dish. Stir to combine.

7. Season & garnish:

   • Season with salt & pepper to taste. Add cilantro (2 tbsp). If you like it spicy, top with jalapeño slices.

Tips:

• Cool your rice: Use cold, leftover rice for the best stir-frying texture. Freshly cooked rice can become mushy, so if you’re using fresh rice, spread it on a tray & let it cool before adding it to the pan.

• Baby Bok choy cutting tip: Separate the crunchy white stems from the leafy greens for even cooking. Slice the stems thin for a tender-crisp texture, & roughly chop the greens since they wilt quickly.

• Season at the end: The timing of when you add salt & pepper can influence the overall flavor & texture of your dish. Salt draws moisture out of vegetables & if added too early, can result in soggy vegetables rather than tender-crisp ones.