Egg And Edamame Brown Rice Bowl - cooking recipe

Ingredients

2 cups cooked RiceSelect(R) Texmati(R) Brown Rice (freshly cooked and hot)
4 scallions, thinly sliced
1/2 cup edamame
1 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 large eggs
1 avocado, chopped
Optional:
Sriracha hot sauce
Thai basil

Preparation

Mix scallions, rice, edamame, 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 and basil.