1 egg
2 tablespoons vegetable oil
1 small onion, diced
2 large yellow onions, finely chopped
3 cloves garlic, minced
1/2 teaspoon salt
1 (16 ounce) container crushed pineapple, drained
1/2 cup chopped celery
1 cup chopped onion
1 cup hot water
3 cups frozen mixed vegetables, thawed
2 eggs, lightly beaten
1 cup white sugar
3 tablespoons rum
Heat oil in a medium saucepan over medium-high heat. Saute onion and celery in olive oil until slightly soft. Stir in garlic and salt; cook, stirring constantly, for 5 minutes or until mixture is completely dissolved. Return mixture to heat and stir in pineapple and celery. Reduce heat to low and simmer, stirring often, for 1 minute.
Stir milk into egg; stir into chicken mixture. Stir in rice and stir into mixture. Return mixture to heat and simmer, stirring constantly, for 2 minutes or until thickened. Serve over the top of a slice of ice cream. Serve ice cream cold or warm. Garnish with pineapple, orange slices, grape jelly, and lemonade pepper before serving.