|5 min||10 min||1|
|1 green onion (stem)||Green onion, scallion, ramp (thinly sliced )|
|1/2 cup||Brown rice, medium-grain, cooked|
|1/4 tsp||Red wine vinegar|
|1/8 tsp||Kosher salt|
|1/8 tsp||Black pepper|
|3/4 tbsp||Olive oil|
|1 large egg||Egg|
|1/4 avocado(s)||Avocado (chopped )|
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.