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Egg-Drop Rice by Mary Simon serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Gluten-free rice using leftover eggs from breaded pork loin recipe.

Ingredients:

3 large

carrots, scraped and sliced

2 stalks

celery, sliced

1/2 large

onion, diced

1 cup

frozen peas

3 tablespoons

canola oil

leftover scrambled egg mixture

4 cups

brown rice, cooked

4 tablespoons

Bragg's Liquid Aminos

Directions:

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.

Categories:

Dairy Free
Eggs & Cheeses
Ethnic Foods
Pasta/Rice/Potatoes
Peanut/Nut Free
Side Dishes
Smart Budget Foods
Uses up Left-overs
Vegetables
Wheat Gluten Free