1 c. brown rice
2 c. water
1 tsp. chicken bouillon
1 lg. carrot, chopped
1 stalk celery, chopped
1 sm. onion, chopped
1 egg, beaten
1/3 c. frozen peas, cooked
Soy sauce to taste
Oil for frying

Cook rice in water with bouillon added for 40-45 minutes or until done. Meanwhile, saute onion, carrot, and celery in a little oil until crisp-tender. More vegetables to one side of skillet and add egg to other side, breaking it in pieces as it cooks. Add peas to mixture and toss gently together. Add cooked rice to pan, stir frying with vegetables to heat through, adding more oil as needed to prevent sticking, and adding soy sauce to taste.