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Migas Fried Rice Bowl

Migas Fried Rice Bowl Recipe
Yield: 6 Servings (14 oz.)

Yield: 6 Servings (14 oz.)

A perfect grab-n-go bowl that works for breakfast, lunch, or dinner. Filling, colorful and hearty, it's a great option any time of day.

Ingredient Weight Measure
Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen 8/1lb 16 oz.
Tomatillos, fresh, husked 16 oz.
Jalapeño peppers, stems removed 2 oz.
Cilantro, chopped 1/2 cup
Kosher salt 2 tsp.
Olive oil 3 fl. oz.
Eggs 12 each
Simplot Good Grains™: Cilantro Lime Rice & Fire-Roasted Corn Fiesta 6/2.5lb 40 oz. 1 bag
Corn tortilla chips, lightly crushed 6 oz.
Monterey Jack cheese, shredded 6 oz.
Sour cream 3 oz.
Red onions, pickled 1-1/2 oz.
Preparation Instructions:
Step 1
Thaw avocado pulp according to package instructions.
Step 2
For avocado salsa; place tomatillos, avocado pulp, peppers and cilantro in a blender. Process until smooth. Season with salt. Transfer to a container, cover and hold for service.
Step 3
For each serving; whisk together 2 eggs. Heat 1/2 fl. oz. olive oil in non-stick sauté pan over medium heat. Add eggs, stirring with rubber spatula until soft scrambled. Stir in 6 oz. (1 cup) Cilantro Lime Rice and Fire Roasted Corn Fiesta and cook until heated through. Add 1 oz. crushed tortilla chips, 1 fl. oz. avocado salsa and 1 oz. cheese. Stir to combine and melt the cheese. Portion into a warmed bowl. Garnish with 1/2 oz. sour cream and 1/4 oz. pickled red onions. Serve with 2 oz. avocado salsa on the side.
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