Ingredients:
4 scallions, thinly sliced
2 cups cooked rice
1 teaspoon read wine vinegar
Kosher salt
3 tablespoons olive oil
4 large eggs
1 avocado (or 4 scoops of Guacamole)
Preparation
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.
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