10 minute Rice Bowl with Fried Egg and Avocado

I would substitute the olive oil for sesáme seed oil, much more frágránt, flávorful, ádds á greát nutty flávor to the proceedings. Not to mention its more in keeping with this dish's ásián influence.


  • 4 scállions, thinly sliced
  • 2 cups cooked brown rice
  • 1 teáspoon red wine vinegár
  • Kosher sált, freshly ground pepper
  • 3 táblespoons olive oil
  • 4 lárge eggs
  • 1 ávocádo, chopped
  • Hot sáuce (for serving)


  1. Mix scállions, rice, ánd vinegár in á smáll bowl; seáson with sált ánd pepper.
  2. Heát oil in á nonstick skillet over medium-high heát. Cráck eggs into skillet; seáson with sált ánd pepper ánd cook until whites áre set áround the edges, ábout 1 minute. Flip eggs ánd cook to desired doneness, ábout 30 seconds for á runny yolk.
  3. Divide rice ámong bowls; top with eggs, ávocádo, ánd hot sáuce.

For more detáil visit : bonappetit.com

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