Early in day, use water and juice of lobster to make 2 cups. Bring to boil with salt. Add rice. Cover and simmer. Do not peek at rice and keep tightly covered. Simmer for 20 minutes and remove from heat, without removing lid. In 10 minutes, fluff with fork. Cover and put in refrigerator.
Put in fry pan butter and celery, simmering until celery is half cooked. Add lobster meat and fry. Add rice and stir all together. Add more butter if dry. Add 1 can of Chinese style vegetables. Stir it all up and heat through.
