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. coarsely chopped onion
1/4 c. finely chopped green peppers
1/4 c. thinly sliced celery
2 slightly beaten eggs
1 c. finely shredded lettuce or Chinese Cabbage

Combine chicken, soy sauce and 1/2 teaspoon salt. Let stand 15 minutes. Cook rice in hot oil in skillet over medium heat. Heat until golden brown, stir frequently reduce heat; add chicken with soy sauce and broth. Simmer covered 20 to 25 minutes or until rice is tender. Remove cover last few minutes.

Stir onion, green pepper and celery. Cook uncovered over medium heat until liquid is absorbed. Push rice mixture to side of skillet. Add eggs; cook until almost set; blend into rice. Stir in lettuce, serve at once with soy sauce. Serves 6.