Rice Bowl with Fried Egg Whites and Avocado

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

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
  • 8 egg whites
  • 1 avocado (chopped)
  • Organic hot sauce (for serving)
  1. Mix scallions, rice, and vinegar in a small bowl; season with salt and pepper.
  2. Heat oil in a nonstick skillet over medium-high heat. Crack egg whites 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.
  3. Divide rice among bowls; top with egg whites, avocado, and hot sauce.

Adapted from Bonappetit