Cook the brown rice according to the package instructions, then let it cool slightly.

Steam the broccoli, carrot and mushrooms for 5 to 7 minutes, as they should stay crunchy.

Lower the egg into boiling water for 6 minutes, then into cold water. Peel it gently.

Put the rice at the bottom of the bowl, the vegetables on top and your spoonful of fermented vegetables on the side.

Drizzle with olive oil, soy sauce and lemon. Add the sprouts and the egg cut in half.