1 lb. smoked sausage
1 1/2 to 2 c. white rice
4 to 5 baby carrots
1/4 c. celery
1/4 c. onion
1/4 c. green peppers
2 to 3 eggs
1/2 c. canned diced tomatoes
1/8 c. soy sauce
1/8 c. teriyaki sauce
4 chicken bouillon cubes

Chop smoked sausage into bite-sized pieces. Cook rice according to package directions. Chop carrots, celery, onions and peppers in small pieces.

Simmer sausage with carrots, celery, onions and peppers. Add tomatoes. Dissolve chicken bouillon cubes in small amount of water. Add to sausage mix.

Add soy sauce and teriyaki sauce. After rice is done, mix the rice with sausage mixture. Scramble 2 to 3 eggs and add to sausage mix. Serve immediately.