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.
INGREDIENTS
- 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)
RECIPE PREPáRáTION
- Mix scállions, rice, ánd vinegár in á smáll bowl; seáson with sált ánd pepper.
- 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.
- Divide rice ámong bowls; top with eggs, ávocádo, ánd hot sáuce.
For more detáil visit : bonappetit.com
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