Egg and Edamame Brown Rice Bowl Recipe

These delicious Egg and Edamame Brown Rice Bowls with avocado make a great meal any time of day for a hearty breakfast, filling lunch or dinner side dish.

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Serves
4
Total Time
35
Prep Time
5
Cook Time
30

Ingredients

  • 2 cups uncooked RiceSelect® Texmati® Brown Rice
  • 2 cups scallions, thinly sliced
  • ½ cup edamame
  • 1 teaspoon red wine vinegar
  • 3 tablespoons olive oil
  • 4 large eggs
  • 1 avocado, chopped
  • Kosher salt and black pepper
  • Sriracha hot sauce (optional)
  • Thai basil (optional garnish)

Instructions

  1. Prepare rice according to package directions.
  2. Mix scallions, rice, edamame, and vinegar in a small bowl; season with salt and pepper.
  3. 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.
  4. Divide rice among bowls; top with eggs, avocado. Drizzle with sriracha and garnish with basil, if using.