1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound uncooked-white rice
1 onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons poultry seasoning mix
1 cup whole, peeled tomatoes
3/4 cup sliced green onions
1/4 cup fresh lemon juice
1 tablespoon minced fresh ginger root
1 teaspoon dried tarragon
2 eggs, beaten
Heat oil in a large skillet over medium heat; stir in garlic. Stirring occasionally, cook rice in oil, stirring frequently, until lightly browned. Stir in salt, pepper and chicken seasoning. Cook 4 to 5 minutes longer or until rice is opaque. Mix in gravy, tomatoes, green onions, lemon juice and ginger. Return to a low heat.
Mix chicken broth and vinegar and mix into sauce. Cover and simmer until thickened, about 1 hour. Add eggs and bring to a boil. Heat through.