Egg-Drop Rice
by Mary Simon
serves: 10
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Gluten-free rice using leftover eggs from breaded pork loin recipe. |
Ingredients: |
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3 large |
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carrots, scraped and sliced |
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2 stalks |
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celery, sliced |
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1/2 large |
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onion, diced |
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1 cup |
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frozen peas |
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3 tablespoons |
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canola oil |
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leftover scrambled egg mixture |
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4 cups |
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brown rice, cooked |
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4 tablespoons |
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Bragg's Liquid Aminos |
Directions: |
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Fry carrots in oil for a few minutes, add celery and onion and saute until tender. Add peas and cook until tender. Dump leftover scrambled egg mixture into mix and scramble. Add brown rice, stir and add Bragg's Liquid Aminos to taste.
Serve with breaded gluten-free pork loin.
*Also goes well with any other meat.
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