Microwave rice packet per instructions on bag, which is generally 90 seconds on high heat.
Pour avocado oil in frying pan and warm pan on medium-low heat.
While rice is cooking and pan is warming, whisk together eggs in a mixing bowl until fluffy and pale yellow. Pour eggs into the frying pan and cook on medium-low heat until bottom side is cooked. Use a spatula to flip to the other side, gently scrambling together to make big chunks.
Fold in spinach and cook about another 2 minutes until wilted and bright green. Add salt and pepper to taste.
Assemble rice bowl by pouring rice, eggs, and spinach together. Add any additional spices as wanted. Enjoy!
While my rice is cooking in the microwave, I start the scrambled eggs and spinach to make the most efficient use of my time.
You will know your spinach is done cooking when it is completely wilted and bright green. It takes about 2-3 minutes for this process, so I like to add it when my eggs are halfway cooked.
This brown rice and egg breakfast bowl can be made in a large batch so you can meal prep for the week. Simply store in an air-tight glass container for up to 3 days.