- 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
- Mix scallions, rice, edamame, and vinegar in a small bowl; season with salt and pepper.
- 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.
- Divide rice among bowls; top with eggs, avocado, and hot sauce and basil.
04/25/2018
recipepes.com
Egg and Edamame Brown Rice Bowl, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
