Brown Rice Salad With Fried Whole Eggs

• Brown rice ingredients
• One 12 to 16 oz chuck tomatoes can
• 4 cup brown rice
• 1/2 cup red beans, soaked in water overnight
• 3 whole white corns, cooked in microwave
• 1/2 red onion, chopped
• 10 stem cilantro, chopped
• 2 tbsp extra virgin olive oil (optional)
• Salt to taste
• Fried whole eggs Ingredients
• 6 eggs
• 1/2 tsp of salt
• Some water to boil eggs
• Flour mix:
• 1/2 cup flour
• 1 tsp five spices
• 1/4 tsp white pepper
• 1 tbsp grated Parmesan cheese
• A pinch of paprika
• 1/4 tsp salt
• 1/4 tsp sugar

1. Brown rice directions:
2. In large rice cooker place extra virgin olive oil, rice, beans, a can of tomatoes and water according to cooker's instruction.
3. Cook 3 whole white corns including husk in microwave for 12 minutes. When it done unpeel the husk and shave corn kernels with the tip of knife.
4. When rice cooker indicate it's done add salt, red onion, cilantro and white corn.
5. Fried whole eggs Directions:
6. Place water and salt in a pot to just barely cover the eggs, add eggs gently into the boiling water for 7 minutes with lid cover. This is very crucial state of time where the eggs will cook, but you do not want the yolk to be fully cooked.
7. When the timer beeps rescue the eggs from the pot and place them into a metal colander. Tap the eggs with the back of spoon gently. When egg shell is cracked, peel shell gently one by one. As you can see, while you are peeling the egg shells, spin the egg and if they are wobbly, this indicates indicating that the yoke is still not fully cooked, and is still liquidity.
8. Meanwhile place oil in a frying pan, with just enough oil to cover the egg to heat up until you see bottom of the pan is bubbling.
9. Mix all flour ingredients into a small bowl, preferably a rounded base to get more eggs fit in a bowl, to lightly cover the egg before frying.

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Taken from www.epicurious.com/recipes/member/views/brown-rice-salad-with-fried-whole-eggs-50136385 (may not work)