Yossy Arefi
Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.
Recipe information
Total Time
10 minutes
Yield
4 Servings
Ingredients
4 scallions, thinly sliced
2 cups cooked brown rice
1 teaspoon red wine vinegar
Kosher salt, freshly ground pepper
3 tablespoons olive oil
4 large eggs
1 avocado, chopped
Hot sauce (for serving)
Preparation
Step 1
Mix scallions, rice, and vinegar in a small bowl; season with salt and pepper.
Step 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.
Step 3
Divide rice among bowls; top with eggs, avocado, and hot sauce.
