• 1 1/2 cups Carolina® Extra Long Grain Parboiled Rice
• 2 lb sweet potatoes, cut into 1-inch wedges
• 1/4 cup olive oil, divided
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 6 cups kale, shredded
• 2 tbsp butter
• 6 eggs
• 1 ripe avocado, halved, pitted, peeled and sliced
• 3 green onions, thinly sliced
• Hot sauce, for serving (optional)