Rice Bowl with Fried Egg and Avocado


  • 4 scallions (thinly sliced)
  • 2 cups cooked brown rice
  • 1 teaspoon red wine vinegar
  • Kosher salt
  • Freshly ground pepper
  • 3 tablespoons olive oil
  • 4 large eggs
  • 1 avocado (chopped)
  • Hot sauce for serving


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.

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