1 1/2 cups uncooked instant rice
1 1/2 cups water
2 tablespoons vegetable oil
1 1/2 teaspoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 cups cooked, chopped chicken breast meat
1 1/2 cups cooked, chopped chicken breast meat
1 teaspoon salt
1 (16 ounce) package egg noodles
In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
In a large skillet, heat vegetable oil over medium heat. Add rice and stir; cook for 5 minutes. Remove from heat, stir in salt and pepper. Add chicken, toss, and set aside.
Heat vegetable oil in a large skillet over medium heat. Add chicken, add salt, vinegar, chicken, and tomato. Stir gently, then add egg noodles and cook for 5 minutes.
Return chicken, egg noodles and chicken to hot skillet. Stirring well, cook and stir until chicken is no longer pink and chicken is cooked through. Add salt, pepper and chicken to skillet.
Return chicken to skillet and stir in salt, pepper and soy sauce. Heat through. Serve with egg noodles.
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