Bring stock to a boil in a medium sized saucepan with a cover. Add

salt and the rice, cover and cook over medium heat until done but not mushy, about 15 minutes. Pour the oil into a heavy 10-inch frying pan and heat until hot. Add the rice and stir-fry for 10 minutes. Add the rest of the ingredients and stir until well mixed. Cover and continue cooking for 10 minutes more, stirring occastionally.