1 cup vegetable oil for frying
2 cups uncooked white rice
1 1/2 tablespoons brown sugar
1 tablespoon white sugar for garnish
1/2 teaspoon salt
1 cup chicken broth
1 medium chicken, cut into 1 inch cubes
1 red bell pepper, cut into 1/2 inch pieces
1 onion, cut into 1/2 inch pieces
1 green bell pepper, cut into 1/2 inch pieces
2 tablespoons dried minced onion
In a large bowl, mix carrots, celery and onion. Fry chicken and vegetables in 2 tablespoons oil in an electric skillet over medium heat.
Return chicken pieces to skillet. Heat remaining oil, and add celery and green pepper. Bring chicken to a bubble, and add vegetables and rice. Fry, turning once, about 5 minutes on each side.
Return chicken pieces to skillet. Fry peppers until tender.
Stir chicken into celery mixture, and cook about 2 minutes in the hot oil. Remove chicken, and stir celery mixture back into chicken mixture. Return chicken pieces to skillet. Fry on each side about 5 minutes, or until chicken is cooked through and juices run clear. Drain on paper towels, and serve warmed over warmed rice.