Egg And Edamame Brown Rice Bowl

• 2 cups cooked RiceSelect(R) Texmati(R) 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

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.

texmatiuae, scallions, edamame, red wine vinegar, kosher salt, olive oil, eggs, avocado, hot sauce, basil

Taken from www.allrecipes.com/recipe/247010/egg-and-edamame-brown-rice-bowl/ (may not work)