www.monthlymealplanner.com

Egg-Drop Rice
by Mary Simon
serves: 10
  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.