6 eggs
5 oz chunck chicken
1/2 Cup thin carrot sticks
1 tsp soy sauce
1/2 Cup thin celery sticks
1 can chicken gravy
1/2 Cup chopped onions
2 Tbs chopped parsley
1/4 Cup chopped mushrooms
1/2 tsp garlic powder
3 Cups cooked rice

Beat eggs lightly in bowl. Blend in chicken, celery, carrots, onion, mushrooms and soy sauce.

Heat skillet, grease lightly; pour about 1/4 Cup of egg mixture in and brown lightly on each side. Drain each egg patty an paper towel and keep warm.

Put gravy into saucepan and stir. Place a little gravy in bottom of serving dish, then add egg patty, more gravy, another egg patty and continue layer; serve over hot steamed or fried rice.

Source: Rosemary Himes