Egg and Edamame Brown Rice Bowl

Ingredients

• 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

Directions

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.