Instructions: In a skillet, saute rice in butter and salt until golden. Add the onion, celery and green pepper; cook until crisp tender. Dissolve bouillon in boiling water; add to the rice mixture. Add pork; bring to a boil. Reduce heat; cover; cook for 5 minutes or until the rice is tender. Combine cornstarch, cold water and soy sauce until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chow mien noodles.

Makes 3
servings.

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