Warm the ghee in a large pot. Add the rice, lentils, quinoa, amaranth, and flax seeds, and toast for a couple minutes until fragrant and nutty.
Add the water and bring to a low boil. Cover, reduce heat to low and simmer until cooked through, stirring every few minutes so the bottom doesn’t burn. It should be ready in 45-60 minutes. The lentils will have mostly dissolved, but their earthy, nutty flavor is resonant.
While the porridge cooks, fills a small pot with water and bring to a boil. When gently boiling, add the eggs and set a timer for 7 minutes, to keep the yolk from over-cooking. Remove from heat and rinse under cool water. When cooled off, peel the eggs and slice in half lengthwise.
To serve, dish one or two scoops of the porridge into a bowl, and drizzle a little ghee over it. Top with a handful of arugula and green onions, and one egg. Finish with the nuts and seeds. Enjoy!