1/2 yellow peel celery, stems removed
1/2 green onion, stems removed
1/3 green bell pepper, stems removed
1/4 cup vegetable oil
1 cup water
Place green onions, celery, green, onion and bell pepper in a large saucepan. Heat oil in shallow dish in fragrant oil about 2 tablespoons to 3 tablespoons, or until steaming but not boiling. Stir fry peppers in oil until light gold in color. Drain and set aside.
In the same bowl, mix water and rice and toss well. Transfer to frying pan with pepper. Fry in oil until golden brown. Drain fry briefly on paper towels before removing celery, stirring after each transfer.