Rice Bowl with Fried Egg and Avocado


4 Servings

Active Time: 5 min
Total Time: 10 min

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.



  • 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.