Recipe Details

Egg & Edamame Brown Rice Bowl

  • Servings: 2
  • Ready In 50 minutes
  • 2 cups cooked RiceSelect® Texmati® Brown Rice; (freshly cooked and hot)
  • 4 scallions; thinly sliced
  • 1/2 cup edamame
  • 1 teaspoon red wine vinegar
  • Kosher salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 4 large eggs
  • 1 avocado; chopped
  • Sriracha hot sauce (optional)
  • Thai basil (optional)
1. Mix scallions, rice, edamame, and vinegar in a small bowl; season with salt and pepper.

2. 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.

3. Divide rice among bowls; top with eggs, avocado, and hot sauce and basil.

Nutritional Facts

  • Serving Size 1 Serving (369g)
    Servings Per Recipe: 2
  • Amount Per Serving
  • Calories 534
    Calories From Fat 370
  • % Daily Value
  • Total Fat 41g
    55%
  • Saturated Fat 9g
    45%
  • Trans Fat 6g
  • Cholesterol 846g
    260%
  • Sodium 875g
    30%
  • Total Carbohydrate 15g
    4%
  • Dietary Fiber 9g
    36%
  • Sugars 6g
  • Protein 31g
    44%