1. 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.
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|Serving Size: 1 Serving (369g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 370 (69%)|
|Amt Per Serving||% DV|
|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 %|
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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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