Egg and Edamame Brown Rice Bowl

Egg and 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 black pepper
  • 3 tablespoons olive oil
  • 4 large eggs
  • 1 avocado, chopped
  • Optional:
  • Sriracha hot sauce
  • Thai basil


  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.

04/25/2018
Egg and Edamame Brown Rice Bowl, recipe PT15M PT1H 5 455 calories

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