Brown Rice with Kabocha Squash and Fried Eggs - (Any winter squash will do)

Cook 1 cup of Long Grain Brown Rice. Slice a Kabocha squash in half and then scoop out the seeds and pulp. With the skin still on, slice the squash into strips ¼ inch thick, and steam for about 10 minutes. When the squash is nearly done steaming (you can test it by seeing if it is tender and soft with a fork), pan fry 1 or 2 eggs in a skillet. To serve, scoop some brown rice into the bottom of bowl. Add a few strips of kabocha squash, and then place the fried egg(s) on top. Break the yolks so that the yolk soaks into the rice and squash. To season, top with a little bit of umeboshi vinegar and a ½ teaspoon of tamari.

By TCRA