3 1/2 tablespoons vegetable oil
1 stalk celery, chopped
1 tablespoon garlic powder
1 (15 ounce) can Korean chicken broth
1 onion, chopped
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
Heat oil in a large skillet over medium-high heat. Fry celery, garlic powder, garlic salt, Korean chicken broth, onion and baking powder in oil for about 5 minutes.
Reduce heat to 350 degrees F (175 degrees C). Stir together the chicken broth, onion and salt and pepper. Season with fresh chile peppers and season with oil. Pour mixture into fried rice.