Ingredients

1-1/2 C. cooked chicken, shredded
1/2 tsp. salt
1-1/2 Tbsp. soy sauce
1/3 C. vegetable oil
2 C. uncooked rice
4 C. chicken stock, fat free
1/2 C. green pepper, chopped
1/2 C. onions, sliced
1/2 C. celery, sliced
1/2 C. chicken cabbage, shredded

Cooking Instructions

Combine shredded chicken, soy sauce, and salt; let stand 10 minutes. Heat oil over medium heat. Add rice and fry until golden brown. Reduce heat to simmer. Add chicken mixture and chicken stock. Cover pan and cook until rice is tender, about 15 minutes. Remove cover. Add all vegetables and cook for a few minutes over moderate heat. The vegetables should be crisp, not soft. Serve immediately.
 
 
 "Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)