Rice Bowl with Fried Egg and Avocado


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.