1/4 cup all-purpose flour
1 cup uncooked white rice
1 1/2 teaspoons vegetable oil
1 (8 ounce) can chicken broth
1 egg, beaten
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons paprika
1/2 teaspoon mustard
1/4 teaspoon paprika
Melt the flour in a large skillet over medium heat. Stir in rice, stirring constantly, until well coated. Stir in the oil, and while stirring, cook until browned and opaque. Remove from heat, and stir in chicken broth, egg, honey, salt, garlic powder, paprika, and remaining 1/4 teaspoon spice. Pour mixture over rice, and stir to coat.
Fry chicken in a 9x13 inch dish. Drain, and place in a large resealable plastic bag. Refrigerate overnight.