| 8 | 15 | 359 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 4 |
| 4 green onion (stem) | Green onion (thinly sliced) |
| 2 cup | Brown rice, medium-grain, cooked (prepare as per package directions) |
| 1 tsp | Red wine vinegar |
| 1/2 tsp | Kosher salt |
| 1/2 tsp | Black pepper |
| 3 tbsp | Olive Oil, Extra Virgin |
| 4 large | Egg |
| 1 avocado(s) | Avocado (chopped) |
1. Mix scallions, rice, and vinegar in a small bowl; season with salt and pepper.
2. Heat oil in a nonstick skillet over medium-high heat.
3. Crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute.
4. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.
5. Divide rice among bowls; top with eggs, avocado, and hot sauce.
Eggs
are a great source of protein and B vitamins important for optimal health!
Avocados
are a great source of monounsaturated fatty acids which are SO important for heart health!
| Grain | 0.9 |
| Meat Alternative | 0.6 |
| Vegetables | 0.6 |
