Egg and Edamame Brown Rice Bowl
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Ingredients50 m servings 634 cals
Original recipe yields 4 servings
- 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.
Per Serving: 634 calories; 26.7 g fat; 79.4 g carbohydrates; 19.7 g protein; 186 mg cholesterol; 195 mg sodium. Full nutrition