Rice Bowl With Fried Egg And Avocado

This dish was so simple, but turned out to be really, really good! My husband’s only complaint was about the brown rice (he prefers white rice). I could see making this regularly, like once a week or so, and varying the ingredients (adding different veggies, etc.). I omitted hot sauce on mine.

rating: 9

Rice Bowl With Fried Egg And Avocado

serves 4
time needed: 10 min.


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)


Mix scallions, rice, 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.



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