Ingredients

• 1 1/2 cups brown rice
• 3 cups water
• 3 tablespoons sesame oil
• 1 teaspoon curry powder
• 1 teaspoon red pepper flakes, or to taste
• 3 cups water
• 1 cube vegetable bouillon
• 1 1/2 cups red lentils
• 4 eggs

Instructions

1. Bring brown rice and 3 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes.
2. Meanwhile, heat the sesame oil over medium heat. Stir in the curry powder and red pepper flakes. Cook for a few seconds until fragrant. Pour in the remaining 3 cups of water, bouillon cube, and lentils. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are nearly tender, about 15 minutes. Make four shallow indentations in the cooked lentils with the back of a spoon, and crack a whole egg into each indentation. Recover, and continue cooking until the eggs have cooked to your desired degree of doneness, about 5 minutes for medium-well. Serve over the brown rice.