1 1/4 cups hot water
1 cup dry white rice cereal
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped green bell pepper
3 cloves garlic, minced
1 pinch ground white pepper
1 teaspoon dried oregano
1 pinch dried basil
In a saucepan, mix water, rice cereal, onion and green peppers. Mix in garlic, white pepper and oregano.
Warm over low heat, stirring frequently, until heated through. Remove from heat. Cover and refrigerate for at least one hour.
Heat a large skillet over medium heat, add fat and saute lightly for about 5 minutes.
While rice cereal mixture is warm, gently stir in onions and peppers until tender.
When golden brown, flip onto a plate and chop all of the peppers. Put rice cereal mixture and sauce sauce over the bowl and spoon browned peppers over each.
Remove beaten egg from bowl. Mix egg into the bowl, cover bowl with plastic wrap and refrigerate for at least 2 hours.
While rice cereal mixture is warm, mix in basil and oregano. Bear in mind that you might need to add some of this to the mixture.