General Frank's recipe

Ingredients:
1
large bonless chicken breast
2 regular size cans Swanson's chicken
broth. (low sodium)
2 cups long grain rice
1 bottle of Earp's
3
large eggs
Small quantities of assorted vegetables: (carrot, onion,
petite peas, zucchini squash, broccoli, ect. for stir fried rice)
1 tsp.
salt
All vegetable cooking oil
Corn starch
Red and blue Food
coloring

Procedures:
Cut chicken breast into 1/2" x 1" strips. In a mixing bowl,
combine 1 egg with a small amout of water. Place strips of the chicken
breast into the egg mixture, stirring to coat evenly. Remove pieces from
bowl and dredge in corn starch.
Heat a skillet along with just enough
vegetable oil to fry off your chicken strips. Once heated, place strips into
skillet and fry aprox. 1 minute per side or until done. Remove from skillet
onto a plate and allow any excess oil to drain off. Set aside in
refrigerator.

Place rice (not rinsed) into a 2 quart sauce pan (one
with a good lid). Add enough chicken broth to cover the rice by 1". Add 1
tsp. salt. If 2 cans of broth did not cover the rice by 1" add a little
water. Bring to a boil, cover and set burner to a very low setting and cook
for 20 minutes. Do NOT remove lid at any time during these 20 minutes! At 20
minutes, remove from heat.

In a mixing bowl beat well 1 egg, 2 TBS
cold water and a few drops of red Food coloring. In a seperate bowl, do the
same but with the blue Food coloring.

Heat a frying pan with 2 TBS.
vegetable oil to medium high heat. Place in 1/3 of chopped vegetables and
saute' until cooked. Add the mixture of red coloring and continue cooking
until it bubbles. Now add 1/3 of the cooked rice and fold in. Place that
batch of rice and vegetables on to dinner plates so as to form the first of
a 3 part wedge patterns on each plate. Follow the same procedure now for the
blue Food coloring mixture. Now, saute' off the remaining vegetables, add
the remaining rice and complete the wedge pattern on each plate.