Try this Egg & Edamame Brown Rice Bowl recipe, or contribute your own.
Suggest a better description1. Mix scallions, rice, edamame, and vinegar in a small bowl; season with salt and pepper.
2. 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.
3. Divide rice among bowls; top with eggs, avocado, and hot sauce and basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 534 | ||
Calories from Fat: 370 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.1g | 55 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 846mg | 260 % | |
Sodium 875.2mg | 30 % | |
Potassium 982mg | 26 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 5.9g | ||
Protein 30.7g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 534
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