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In a medium pot, combine water and brown rice, cook until boiling then simmer until tender. In a small sauté pan, add 2 tablespoons of olive oil and sauté peppers until softened.
Once the rice and prep are done, start frying your eggs. Heat remaining 2 tbsp olive oil on medium-low heat. Add eggs, and salt and pepper to taste. Cover until the top of the eggs turn slightly white. Carefully flip and cook on the other side for 10-15 seconds. Remove from heat.
In a medium bowl combine rice, Sicilian Lemon balsamic, Tuscan Spice blend, Citrus Organo balsamic, Sesame oil and fresh herbs. Scoop the rice high in a serving bowl. Around the edges of rice, add sauteed peppers and avocado, and crushed peanuts. Top with eggs, basil and sriracha (optional) and Enjoy!
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