Asian

"Hot Spring" Egg and Brown Rice is for Side Dish.

"Hot Spring" Egg and Brown Rice takes 3 minutes to prepare.

"Hot Spring" Egg and Brown Rice takes 90 minutes to cook.

"Hot Spring" Egg and Brown Rice makes 1 servings.

The ingredients for "Hot Spring" Egg and Brown Rice are:

2 Cups Brown Rice
1 Cup Chicken Broth
1 Large Egg
1 Cup Beef Broth, heated
4 tbsp Soy Sauce
1 tbsp Parsley

Here is how you make "Hot Spring" Egg and Brown Rice:

1. Place two cups brown rice in the rice cooker.2. Add 4 cups water, 1 cup chicken broth.3. Cook brown rice as usual. Approx. 30 minutes.4. When brown rice is finished, take large egg, wrap it in a paper towel and place it in the rice cooker on top of the rice.5. Leave rice cooker on the "warm" setting for an hour.As cooking hour starts to wind down, 6. Take a cup of beef broth and heat it up to desirable levels.7. Add soy sauce and parsley, stir in.When the hour is cup,8. Gently crack open egg, and place it into the beef and soy broth.9. Get a bowl of your desired serving of brown rice.10. Enjoy!Creates 1 serving of Hot Springs Egg, and about 7 servings of Brown Rice (perfect for later-in-the-day leftovers!).Number of Servings: 1Recipe submitted by SparkPeople user SHINAKO.

The nutritional information for "Hot Spring" Egg and Brown Rice is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 425.0

• Total Fat: 9.8 g
• Cholesterol: 215.0 mg
• Sodium: 6,032.2 mg
• Total Carbs: 54.0 g
• Dietary Fiber: 4.4 g
• Protein: 28.9 g

"Hot Spring" Egg and Brown Rice is Asian cuisine.

The dietary needs meet for "Hot Spring" Egg and Brown Rice is Vegetarian