Ingredients

• 1

  cup
  Organic Short Grain Brown Rice suggested substitutions
• 1 ³⁄₄

  cups
  water
• 1

  lb
  breakfast sausage, crumbled
• 4
  eggs, fried
• 2
  eggs, scrambled
• 1

  cups
  red bell pepper, diced
• 1

  cups
  white onion, diced
• 1
  avocado, thinly sliced
• ¹⁄₄

  cups
  garlic, minced
• 2

  tbsp
  tamari
• 1

  tbsp
  toasted sesame oil
• 1

  tbsp
  avocado oil
• ¹⁄₄

  cups
  green onion
• Red pepper flakes, for garnish

Instructions

1. Add 1 cup of Lundberg Organic Short Grain Brown Rice and 1 ¾ cups of water to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 45 minutes. Uncover and transfer to a baking sheet or a large bowl and place in the freezer for 15 minutes.
2. Crack two eggs in a small bowl and beat until combined. In a sauté pan, spray with cooking spray or add 2 tsp. neutral oil. Add eggs, stir until cooked, and set aside. In the same sauté pan, cook sausage until internal temperature reaches 165 degrees. Set aside.
3. In a large sauté pan over medium-low heat, add 1 Tbsp. avocado oil and pan fry four eggs, one or two at a time. Once all four eggs are cooked, set aside.
4. In a large sauté pan over medium heat, add red bell pepper and white onion. Sauté for 5 minutes. Add garlic and sauté for 3 minutes. Add cooked rice, tamari, and sesame oil. Sauté for an additional 5 minutes. Add scrambled eggs and sausage to the mix, stir to incorporate and set aside.
5. Divide into four portions and add to desired serving bowls. Top with sliced avocado, green onions, red pepper flakes, and fried egg. Serve immediately and enjoy!