http://www.nytimes.com/2011/11/13/magazine/brown-rice-is-not-just-for-hippies.html?emc=eta1
Fried Egg and Chives
Combine 1 1/2 cups brown rice with 3 cups water over high heat. Bring to a boil, lower the heat and partly cover. Cook, stirring occasionally and adding more water if necessary, until the rice is tender and thick, 45 to 60 minutes. Stir in 1/2 cup chopped chives. Meanwhile, fry 4 eggs in 1 tablespoon sesame oil. Serve the eggs over the rice. Garnish: Chopped chives.
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