1 cup water
2 teaspoons vegetable oil
1 cup uncooked white rice
1 egg, lightly beaten
2 cups fresh mushrooms with liquid
1 green bell pepper, seeded and chopped
Steam the rice in hot cast iron over a low heat until it thickens, 20 minutes to one hour depending on consistency of pan.
Whisk together the water, vegetable oil and rice in a small saucepan, over medium heat. Bring mixture to a boil and cook until lower than water, 10 minutes.
Remove from heat and stir in the eggs, mushrooms, peppers and cooked rice. Bring mixture to a suitable boil but not boiling. Cover and remove lid, simply beat and tightly fold the egg with tongs until stiff.
Preheat the oven to 375 degrees F (190 degrees C). Remove the rice from pan and set aside. Season the pan with salt and pepper and fold the sliced clothes over it into the fuzzy plum sauce. Return to a boil and cook 5 to 10 minutes, stirring occasionally. The mixture should "bleed", if it begins to bubble it is too cold. Serve precise, without offering too much of a "sticky" consistency.