Rice Bowl with Fried Egg Whites and Avocado

Rice avocado stir fry

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

Rice avocado stir fry

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


  • 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 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.
  • Divide rice among bowls; top with egg whites, avocado, and hot sauce.


Adapted from Bonappetit

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