Short Brown Rice Ochazuke With Caramelized Shallots And Fried Egg

• 1- 1 1/2 cups cooked short-grain brown rice (you could use white rice instead, but it's not as good for you)
• 2 tablespoons dried wakame seaweed rehydrated for a few minutes in 1 cup of very hot green tea (sencha, hojicha or genmaicha are best; matcha is not generally used for ochazuke, but I've used it when I don't have the others)
• 1-2 tablespoons organic coconut oil or olive oil
• 2 shallots, peeled and chopped
• 2-4 eggs, preferably organic and free-range (I use eggs from my backyard chickens)
• coarse sea salt (black lava salt is nice, if you can find it)

1. Divide the brown rice into two bowls. Pour the green tea (along with the rehydrated wakame) over the brown rice. Allow to steep while you prepare the shallots and the eggs.
2. Heat oil in a cast-iron skillet. Add the shallots and saute for 3-4 minutes, stirring frequently, until very soft and brown. Move the shallots over to the edge of the pan. Add a little more oil to the pan if it seems too dry.
3. Crack the eggs into the pan and cook for 3-4 minutes, until the whites are solid. For over-easy eggs, flip and cook for another minute or two on the other side.
4. Top the rice/green tea/seaweed with the cooked eggs and the shallots. Sprinkle with a little sea salt before serving.

brown rice, minutes, coconut oil, shallots, eggs, salt

Taken from food52.com/recipes/10649-short-brown-rice-ochazuke-with-caramelized-shallots-and-fried-egg (may not work)