Ingredients
1/4 cup extra-virgin olive oil
2 large eggs, beaten
2 cups sliced cremini- or shiitake-mushroom caps (5 ounces)
Kosher salt and freshly ground pepper
1/4 cup sliced scallions, plus more sliced green tops for serving
1/4 cup finely chopped cilantro stems, plus 1/4 cup chopped leaves
1 red bell pepper, chopped (1 1/2 cups)
2 tablespoons hot sauce, such as Cholula, plus more for serving
3 cups cooked white rice (preferably day-old)
1 can (15.5 ounces) black beans, drained and rinsed
Diced avocado and lightly crushed tortilla chips, for serving
Preparation
Heat 1 tablespoon oil in a large nonstick skillet over high. When it shimmers, add eggs and cook, undisturbed, 10 seconds. Stir with a spatula until just set, about 30 seconds; transfer to a plate.
Add 2 tablespoons oil and mushrooms to skillet; season with salt and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add remaining 1 tablespoon oil, scallions, cilantro stems, and bell pepper; season with salt and pepper. Cook until soft, about 5 minutes more. Stir in hot sauce and rice. Spread mixture in a single layer and let cook, undisturbed, until underside crisps slightly, about 5 minutes.
Stir in beans and cook until warm, about 1 minute. Fold in eggs and cilantro leaves; season to taste. Serve with avocado, scallion greens, tortilla chips, and more hot sauce.
