Low FODMAP Stovetop Easy

Low FODMAP Pesto Eggs Rice Bowl

Creamy brown rice tossed with vibrant pesto, topped with a perfectly cooked egg and ripe avocado. A quick, nourishing meal any time of day.

Prep Time
5m
Cook Time
15m
Total Time
20m
Servings
1
Low FODMAP Pesto Eggs Rice Bowl

Instructions

  1. 1

    If rice is cold, warm it in the microwave or a small pan.

  2. 2

    Place warm rice in a serving bowl.

  3. 3

    Add pesto and stir until rice is evenly coated.

  4. 4

    Cook egg to your preference - soft boiled, hard boiled, fried, or poached.

  5. 5

    Place egg on top of pesto rice.

  6. 6

    Arrange avocado slices alongside.

  7. 7

    Sprinkle with Parmesan cheese, salt, and pepper.

  8. 8

    Garnish with fresh basil and red pepper flakes if desired.

  9. 9

    Serve immediately.

FODMAP Notes

Use low FODMAP pesto (made without garlic, or using garlic-infused oil). Avocado is low FODMAP at 1/8 of a whole avocado. Brown rice is safe at 1 cup cooked. Parmesan is naturally very low in lactose.

Tips

  • 💡 Make pesto ahead and store in fridge
  • 💡 A runny yolk adds extra creaminess
  • 💡 Double or triple for more servings
  • 💡 Use leftover rice for fastest prep
#breakfast #lunch #vegetarian #quick #bowl #gluten-free

Recipe Notes

This simple bowl proves that delicious doesn’t have to be complicated. The combination of fragrant pesto, creamy egg, and rich avocado hits all the right notes.

Substitutions

  • Grain: Quinoa or white rice
  • Egg: Two eggs for more protein
  • Toppings: Cherry tomatoes or roasted peppers

Storage

  • Assembled bowl: Best eaten immediately
  • Components: Store rice and pesto separately up to 5 days

FODMAP Stacking Note

One serving is low FODMAP. Stick to 1/8 avocado to stay within safe limits. Ensure pesto is made without raw garlic.

  • Low FODMAP Pesto Pasta
  • Low FODMAP Breakfast Hash
  • Low FODMAP Avocado Toast