This is one of those meals that you throw together with bits and pieces of stuff because you don’t have enough of any one thing to make a meal out of. My kids loved it and thought it was some great masterpiece. In reality, it was mom just trying to throw together a full meal about the time a trip to the grocery store was overdue.

The following recipe is cut in half and makes four servings for me. When the boys were young, we doubled and sometimes tripled the following.

You’ll need a cast iron skillet or wok and a large mixing bowl for this recipe. Use an egg turner for stirring, you’ll see why.

• ½ lb bulk style breakfast sausage
• 3 Eggs
• 1 small onion
• 1 green pepper
• 2 stalks of celery
• 6-8 Baby carrots
• 4 T Olive oil
• 3 C Cooked rice
• 3 T Soy sauce
• ½ cup frozen peas
• 2 t freshly ground black pepper
• Salt to taste
   

1. Chop all vegetables to ¼ to ½ cubes. Size just depends on how chunky you want your rice.
2. Set aside large bowl.
3. Brown sausage in hot skillet, chopping as it cooks.
4. Remove from pan and put in large bowl.
5. Add and heat 2 T oil in skillet.
6. Crack three eggs into hot oil leaving yolks whole.
7. After eggs appear firm, chop and mix yolk slightly and allow to finish cooking.
8. Use egg turner to scrape bottom of pan well.
9. Remove eggs from pan. Place in large bowl.
10. Add 2 T oil to pan.
11. Add vegetables and stir well. Just brown, don’t cook until limp.
12. Remove vegetables from pan. Place in large bowl.
13. Drizzle everything in big bowl with ½ the soy sauce and mix well.
14. Salt to taste.
15. Add three cups cooked rice to hot pan. Brown rice and use egg turner to scrape pan. When rice is dryer and brown stir in the other half of soy.
16. Add all contents of big bowl to rice and stir over med heat until combined.
17. Salt or soy to taste.