Ingredients :
3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
Direction :

Boil the water and add bouillon cubes; stir until dissolved. Set aside.
Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.
Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.
Add flour mixture to melted butter, stirring constantly.
Cook until it takes on a golden brown color.
Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.
Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce.
Serve while hot.