Add the brown rice into a bowl, and rinse well. Drain, then cover with purified water
Cover the bowl with a lid or a large plate and let soak at room temperature for 24 hours. If the water gets smelly, drain and rinse well, then cover again with purified water.
Drain the rice and let germinate at room temperature. Spray purified water every now and then over the the rice, to make sure all the grains stay hydrated. Little sprouts should appear on the rice grains after about 48 hours.
Cook the rice in 1&1/2 cups purified water over low heat, for 20 minutes, until tender and fluffy.
While the rice is cooking, sautee the mushrooms with the avocado oil over medium heat and fry the eggs in the same skillet.
Prepare the parsley salad - finely chop the parsley, add into a medium bowl together with the onion. Add olive oil, lemon juice, salt and pepper and mix.
Divide the rice, mushrooms and parlsey salad into serving bowls, add the sauerkraut, top with the fried eggs and serve warm.