Instructions: Combine shredded chicken, soy sauce, and salt; let stand 10 minutes.

Heat oil over medium heat. Add rice and fry until golden brown.

Reduce heat to simmer and add chicken mixture and chicken stock.

Cover pan and cook until rice is tender, about 15 minutes, Remove cover. Add all the vegetables and cook for a few minutes over moderate heat. The vegetables should be crisp, not soft. Serve immediately.

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