Egg & Edamame Brown Rice Bowl

2 cups cooked RiceSelect® Texmati® Brown Rice ((freshly cooked and hot))
4 scallions (thinly sliced)
1/2 cup edamame
1 teaspoon red wine vinegar
Kosher salt and freshly ground pepper
3 tablespoons olive oil
4 large eggs
1 avocado (chopped)
Sriracha hot sauce (optional)
Thai basil (optional)

1. Mix scallions, rice, edamame, and vinegar in a small bowl; season with salt and pepper.

2. Heat oil in a nonstick skillet over medium-high heat. Crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.

3. Divide rice among bowls; top with eggs, avocado, and hot sauce and basil.

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