2 1/4 cups uncooked white rice
3 tablespoons olive oil
3 tablespoons Worcestershire sauce
salt and pepper to taste
3 tablespoons lemon juice
1 cup soy sauce
2 tablespoons chicken bouillon granules
Microwave rice in large nonstick skillet on high heat until golden brown. Stir in 1 tablespoon olive oil, 1 tablespoon Worcestershire sauce, 2 tablespoons lemon juice and chicken bouillon. Simmer 5 minutes, stirring occasionally. Garnish with parsley and celery salt. Drain on paper towels.
In a large bowl, combine rice, oil, vinegar, lemon juice, soy sauce, chicken bouillon and vegetable oil. Mix well. Transfer sauce to a small bowl. Cover and refrigerate for 1 hour or until liquid is absorbed.