A bowl of seasoned brown rice and edamame is topped with a fried egg, chopped avocado and a dash of hot sauce.
Mix scallions, rice, edamame, 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 and basil.
Per Serving: 587 calories; protein 15.6g; carbohydrates 75.9g; fat 24.5g; cholesterol 186mg; sodium 190.3mg.