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- Preparing Time: 50 minutes
- Total Time: -
- Served Person: 4
- 3 tablespoons olive oil
- 4 large eggs
- kosher salt and freshly ground black pepper
- 1 teaspoon red wine vinegar
- optional:
- thai basil
- 1/2 cup edamame
- sriracha hot sauce
- 1 avocado, chopped
- 4 scallions, thinly sliced
- 2 cups cooked riceselect® texmati® brown rice (freshly cooked and hot)
- Carbohydrate 75.9
- Cholesterol 186
- Fat 24.5
- Protein 15.6
- Sodium 190
- Calories 587 calories;
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.
