Summary

Ingredients

• 6 egg (s), cooked
• 1 large can peas and carrots
• 60 g mararine
• 60 g flour
• 0.5 liter ½ milk
• salt
• sugar
• Lemon juice
• 2 sachets rice

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Instructions

1. Pour off the can of peas and carrots and collect the brew (should be a quarter of a liter). Boil the rice.
2. Make a roux with the flour and margarine. Deglaze the sweat with the vegetable stock and milk, bring to the boil briefly. Now add the peas and carrots. Then cut the boiled eggs into small pieces and add them. Season everything with salt, sugar and lemon juice.
3. Serve with the rice.