1 cup water
1 1/2 cups uncooked white rice
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried oregano
1/4 teaspoon dried basil
In a medium saucepan, combine water, rice, salt, pepper and oregano. Bring to a boil, reduce heat to medium and cover. Cook about 15 minutes, stirring frequently.
While rice is cooking, heat oil in a large skillet over medium heat. Stir frequently in onion, celery salt and oregano. When the onion and celery salt are tender, add rice and stir with tongs.
Rinse the dried basil and place it in the pan with the water to prevent drying out and molding. Pour that over the rice until it is evenly coated. Cover the pan and add an adequate amount of the water to cover the rice.
Heat the oil in the skillet over medium heat. Saute the mushrooms, onion, celery salt and oregano about 5 minutes.
Add the water mixture to the skillet with the mushrooms and onions and add a little more if necessary to get the desired consistency. While the rice is cooking, combine the egg and rice and stir well to break up the rice. When the rice is cooked, transfer it to a serving bowl and add salt and pepper to taste. Garnish with basil and serve immediately or refrigerate the dish and serve hot.