1 egg
1 1/2 cups water
1 1/2 teaspoons soy sauce
1 teaspoon vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
1 (4 ounce) can chicken broth
1 1/2 cups uncooked instant rice
1 1/2 cups chicken broth
1/2 teaspoon rice vinegar
2 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon white sugar
1 tablespoon soy sauce
1 (16 ounce) can deep fried chicken pieces
In a saucepan, place egg, water, soy sauce, vegetable oil, onion, bell pepper, chicken broth, rice vinegar, oil, salt and sugar. Bring to a boil, stirring constantly. Cover, reduce heat to low, and simmer 15 minutes. Return to a boil, stirring occasionally, until all vegetables are tender.
Remove from heat, stirring occasionally, and stir in soy sauce and water mixture. Stir until egg mixture is thickened.
Return the rice to a small bowl. Stir the egg mixture into the hot water in a smaller bowl. Stir together the chicken pieces and sauce mixture. Pour the egg mixture over rice mixture in a layer, covering completely. Cover, reduce heat, and simmer 15 minutes.