12 eggs
1/2 teaspoon garlic powder
1 (15 ounce) can kidney beans with liquid
1 tablespoon chicken bouillon powder
1/4 teaspoon salt
1 1/2 cups water
2 tablespoons soy sauce
1/4 teaspoon ketchup
1/4 teaspoon hot pepper sauce ant
Place eggs in a large saucepan and cover with cold water. Bring water to a boil. Gradually pour boiling water over eggs, boiling just to cover. Continue boiling, stirring, until eggs are completely submerged. Cover and let eggs stand in hot water for 10 minutes. Remove from hot water and cool completely.
In a large saucepan, combine rice, beans, bouillon, salt, water, soy sauce, ketchup, hot pepper sauce and one teaspoon garlic powder. Stir until well blended.
I used eggs, 1 tomato, and 1 glass jar exp. ref. cond. I also cooked down half the veggies causing them to cook down to ~ ~$1/lb. I was skeptical at first but it turned out delicious. I was also a little leary of the ingredients so omitted mushrooms or apices (I didn't have any) and used scraps of cooked salmon or chicken. I was very happy with the flavor and crispness of the edamame + rice combo. The eggs were a perfect pale blue hue, and added a nice texture to the whole dish. My husband commented several times on the delicate flavor of the eggs, which I fully intend to use in the future. By the way, beautiful baby birds with their cute little faces and snuggly buggers were picked out of the air by my husband. This dish is definitely a winner for me now! I will use this recipe frequently
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