1. Heat the Pot:
Start by adding your tablespoon of rendered chicken fat to the pot over medium heat. Once it’s melted, toss in the chopped carrots, celery, and dehydrated onion. Cook for 3–4 minutes until the veggies begin to soften and smell delicious.

2. Add Water and Rice:
Pour in the 4 cups of water, then stir in your white rice. Bring it all to a boil, then turn down the heat and let it simmer with the lid on for about 15 minutes.

3. Mix in Chicken and Peas:
Add the cooked chicken and peas to the pot. Stir gently and let it simmer uncovered for another 5–7 minutes so the flavors come together.

4. Thicken It Up:
In a small bowl, mix your cornstarch with a little cold water until smooth. Pour that into the pot and stir to thicken. Add your salt, chicken bouillon, soybean oil, and any other spices or seasonings you like.

5. Color & Final Flavor:
Add a pinch of beta carotene or turmeric just to bring that warm golden color. Let it simmer for 2 more minutes. Taste and adjust seasoning if needed. Scoop it into bowls and enjoy it warm!