A versatile and easy meal perfect for breakfast, lunch, or dinner, featuring brown rice, pickled red onions, homemade pesto, fried eggs, and toppings like arugula and avocado.
1: To pickle onions, add sliced onions to a small bowl or mason jar and pour vinegar over them until fully submerged. Let them pickle for at least 30 minutes.
2: Cook the brown rice according to packaging instructions.
3: To make the pesto, add basil, walnuts, salt, and garlic to a food processor and blend until finely chopped. Slowly add olive oil until desired consistency is reached.
4: Heat 3 tbsp of oil in a hot pan over medium heat, then crack the eggs into the pan one at a time. Lower heat to medium-low and fry the eggs until the whites have set and the yolks are still runny.
5: To build your bowl, toss the cooked brown rice in several tablespoons of pesto. Top with arugula, pickled onions, sliced avocado, and a fried egg. Finish with flaky sea salt and Aleppo pepper flakes.
