Asian Volcano Rice with Spinach, Avocado, and Fried Egg is an awesome Meatless Monday lunch that’s ready in just a couple of minutes! And it’s made with simple, whole foods that just leave you feeling good!
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Rice and ramen are excellent bases for meatless dishes!
That’s why Meatless Monday and Lotus Foods are teaming up to see how people can get creative with them. The wonderful people at Lotus Foods sent me a great assortment their wonderful foods, including the Volcano Rice that inspired this recipe.
Want to find other inspiring and awesome recipes? Check them out here, and be sure to scroll to the bottom of this post for a listing of other great rice and ramen recipes!
I’ve had Lotus Foods’ rice many times before. It’s actually one of my favorites! I love that they have some great blends, like the red and brown rice in the Volcano Rice package. And their forbidden rice is nutty and flavorful and super beautiful!
I learned something new and really cool about them. They use less water to produce their rice than traditional methods. And you know I love environmentally friendly methods. “More Crop Per Drop is how [Lotus Foods] refer to our rice that is grown using the System of Rice Intensification (SRI).
SRI is a not a new seed or input, but rather a different way of cultivating rice that enables small-scale farmers to double and triple their yields while using 80-90% less seed, 50% less water, less or no chemical inputs.” Read more about their methods here.
The simplicity of their methods, and how quick it is to make this rice bowl, really inspired me to put this easy quick awesome lunch together. I decided I wanted all of my favorites in one bowl. Yep, avocado, spinach, fried egg, and rice. I could just about live on these alone for the rest of my life!
A 7.4 ounce package of Lotus Foods Organic Volcano Rice is 1 ¼ cup of organic brown and red rice. It’s naturally gluten-free, non-GMO verified, no added salt or fat, shelf stable, and super yummy. And this little package of rice cooks up in the microwave in about 60 seconds.
You don’t even have to add any water; it’s already in the package! This is perfect for any lunch, especially if you take your lunch to work with you. Pop it in the microwave, and a minute later you can pair it with some of last night’s leftovers to make a delicious and easy lunch.Want more rice & ramen inspiration?
Check out these recipes from my amazing blogger friends…
Rice Main & Side Dishes
Brown Rice Vegetable Soup by Life Currents
Quick Golden-Baked Peri Peri, Yoghurt & Rice Cake by Kavey Eats
Cauliflower Fried Rice by Full Belly Sisters
Garlic Fried Rice by Lovefoodies
Filipino-style Fried Rice (Sinangag – Easy Garlic Fried Rice) by Manila Spoon
Arroz Con Pollo by Lemoine Family Kitchen
Black Rice Quinoa Pea Salad by Homemade Food Junkie
Autumn Harvest Salad by Meal Planning Maven
Mexican Sour Cream Rice by Nums The Word
Vegan Persian Rice Salad by The Big Man’s World
Slow Cooker Mexican Tomato, Rice and Veggie Soup by Hot Eats and Cool Reads
Wild Rice Salad by Life Currents
Warm Cardamom and Coconut Rice Pudding by Fearless Dining
Rijsterbrij or Rice Pudding by Lovefoodies
Ramen Main Dishes
Vegan Miso Ramen Soup by Life Currents
Nutty Broccoli Slaw by Lovefoodies
Chinese Fried Noodles by Lovefoodies
Asian Ramen Noodle Salad by Nums The Word
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Asian Volcano Rice with Spinach, Avocado, and Fried Egg Recipe
Asian Volcano Rice with Spinach, Avocado, and Fried Egg
- 1 teaspoon olive oil
- 1 egg
- 1 7.4 ounce package Lotus Foods Organic Volcano Rice
- A couple of dashes of dark sesame oil
- Large handful of fresh spinach leaves
- ¼ avocado sliced
- Toasted sesame seeds for garnish
- Heat the olive oil in a cast iron skillet or other non-stick skillet. Crack the egg into a small bowl. Once oil is really hot, carefully pour the egg onto the skillet, and cover. Cook about 2-4 minutes, or until desired doneness.
- While the egg fries, cook the Lotus Foods Organic Volcano Rice bowl in the microwave 60-90 seconds according to package directions. When done, mix in a couple dashes of sesame oil and place cooked rice on top of a bed of fresh spinach leaves. Top with avocado slices and cooked egg. Garnish with sesame seeds.