Egg and Edamame Brown Rice Bowl Recipe


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


  • 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.