2 cups uncooked long-grain white rice
4 eggs, beaten
1/4 cup butter, melted
1/4 cup lemon juice
1 1/3 teaspoons chopped fresh basil
olive powder to taste
salt and pepper to taste
1 (14.5 ounce) can grilled black olives
1 cup green chile peppers
3 tomatoes, chopped
Heat the butter and lemon juice over medium-high heat in a saucepan; stir-fry for 1 minute. Stir in flour and cook until all the mixture thickens (about 2 minutes). Stir in vinegar, nutritional yeast, and sage. Slowly pour the water, almost to the point of scraping the bottom, over the rice.
Return the mixture to the heat and stir in the smoked eggs, melted butter, lemon juice, basil, olives, tomatoes, and garlic salt and pepper. Toss for 2 to 3 minutes and cook mixture. Some people prefer to remove the herbs from the mixture on top and toss to coat.