Breakfast Rice Bowl with Fried Egg + Greens + Avocado
4 scallions, thinly sliced
2 cups cooked brown rice
1 tsp red wine vinegar
Kosher salt, freshly ground pepper
3 Tbsp olive oil
4 cups spinach or other favorite green
4 large eggs
1 avocado, chopped
Hot sauce (for serving)
Mix scallions, rice, and vinegar in a small bowl and 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.
Add spinach and cover skillet until leaves are wilted.
Divide rice among bowls; top with eggs, spinach, avocado, and hot sauce.