Egg and Edamame Brown Rice Bowl recipe

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Ingredients

2 cups cooked RiceSelect® Texmati® Brown Rice (freshly cooked and hot)
4 scallions, thinly sliced
½ cup edamame
1 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 large eggs
1 avocado, chopped
Sriracha hot sauce
Thai basil

Nutrition Info

586.8 calories
carbohydrate: 75.9 g
cholesterol: 186 mg
fat: 24.5 g
fiber: 7.8 g
protein: 15.6 g
saturatedFat: 4 g
servingSize: -
sodium: 190.3 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

A bowl of seasoned brown rice and edamame is topped with a fried egg, chopped avocado and a dash of hot sauce.

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