1 c. diced, cooked chicken
1 tbsp. soy sauce
1 c. uncooked long grain rice
1/3 c. salad oil
2 1/2 c. chicken broth
1/2 c. chopped onion
1/4 c. finely chopped green pepper
1/4 c. thinly sliced celery
2 slightly beaten eggs
1 c. finely shredded lettuce

Combine chicken and soy sauce. Let stand 15 minutes. Cook rice in hot oil in a skillet over medium heat until golden brown - stir frequently. Reduce heat. Add chicken with soy sauce and broth. Simmer, covered, 20 minutes or until rice is tender. Remove, cover least few minutes. Stir in onion, green pepper and celery.

Cook over medium heat until liquid is absorbed. Push rice mixture to sides of pan. Add eggs, cook until almost set. Blend into rice. Stir in lettuce; and serve at once with soy sauce. Serves 6.