Soak 1/4 pound of rice in cold water for an hour.

In a pot, combine rice, oil, butter, grounded onions, salt, coriander, and parsley.

Bring the mixture to a boil and then reduce the heat to low.

Simmer, stirring occasionally, until the rice is cooked.

Remove the parsley and coriander leaves from the soup.

In a separate bowl, beat the eggs with a pinch of salt.

Fry the beaten eggs in a pan, creating small omelets.

Cut or break the omelets into smaller pieces.

Add the omelet pieces to the soup.

Serve the soup hot with slices of avocado.

Garnish with finely chopped parsley or coriander.