Sauté the chicken pieces with the vegetable oil in a medium skillet. Meanwhile, in a large pot bring the chicken stock to a simmer, add the mushrooms, water chestnuts, sautéed chicken and soy sauce; let simmer for 5 minutes. Heat sesame oil in a large skillet, add the Minute Rice and ‘fry’ the rice for 5 minutes, stirring to cook evenly. Divide the chicken and broth into 4 soup bowls; add the rice to the hot soup. Top with green onions.