Arrange rice veggies edamame and avocado in a 4 cup sealable container or bowl. Crack in the eggs and cook until the whites are set. Season with salt and pepper and cook until whites are set around the edges about 1 minute. Crack egg into a teacup and gently slide into water. Flip eggs and cook to desired doneness about 30 seconds for a runny yolk.

To assemble either divide the rice between two bowls or one large one. In another large bowl add the brown rice edamame beans pinto beans diced pepper green onion oranges diced cucumber chopped cilantro microgreens salt and pepper. Cover and cook until rice is tender 15 to 20 minutes. Chop up all the delicious raw veg. Cover reduce the heat to low and gently simmer for 30 40 minutes or until the water is fully absorbed.

Season with salt and pepper and cook until whites are set around the edges about 1 minute. Season with salt and pepper. Heat oil in a nonstick skillet over medium high heat. Cook until white is just set but yolk is still loose 3 to 4 minutes. Heat oil in a nonstick skillet over medium high heat.

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Add the sliced mushrooms and sesame oil to a small saucepan and cook on a medium heat for 4 5 minutes until cooked through. Add about half of the dressing to the salad and toss gently. Divide the rice and vegetables among bowls. Mix scallions rice edamame and vinegar in a small bowl. In a small bowl stir together lime juice vinegar oil and sugar until sugar is dissolved.

Remove with a slotted spoon and serve over rice and vegetables. Season with salt and pepper and cook until whites are set around the edges about 1 minute. Crack eggs into skillet. In a medium saucepan combine the rice and water and bring to a simmer. Transfer to a bowl and stir in the sesame oil salt tamari and rice wine vinegar.

Flip eggs and cook to desired doneness about 30 seconds for a runny yolk. Drizzle with vinaigrette just before serving. Season with salt and pepper. Top with scallions and cilantro. Add the salt and black pepper.

Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium high heat. Mix scallions rice edamame and vinegar in a small bowl. Mix scallions rice edamame and vinegar in a small bowl. Season with salt and pepper. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium high heat.

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Season with salt and pepper. Flip eggs and cook to desired doneness about 30 seconds for a runny yolk. Remove with a slotted spoon and serve over rice and vegetables. Add the sliced mushrooms and sesame oil to a small saucepan and cook on a medium heat for 4 5 minutes until cooked through. Season with salt and pepper and cook until whites are set around the edges about 1 minute.

Mix scallions rice edamame and vinegar in a small bowl. To assemble either divide the rice between two bowls or one large one. Arrange rice veggies edamame and avocado in a 4 cup sealable container or bowl.