1 cooked chicken (meat removed)
2 tbsp. soy sauce
1/3 c. salad oil
1 c. rice
2 1/2 c. chicken broth
1/4 c. green pepper, chopped
1/2 c. celery, chopped
1 lg. onion, chopped
2 eggs
Shredded lettuce (2-4 c.)

Mix chicken meat and soy sauce; set aside. Put oil in Wok (or electric fry pan). Add rice and brown, stirring constantly. Add chicken mixture and 2 1/2 cups broth. Simmer 20 minutes without lid. Add green pepper, celery and onion. Simmer 15 minutes. Beat eggs. Turn heat to medium. Brush chicken mixture to side and scramble eggs. Mix with chicken. Remove from heat. Add lettuce. Serve immediately.