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. onions
1/4 c. thinly sliced celery
1/4 c. finely chopped green peppers
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, for 20 minutes or until rice is tender. Remove cover for the last few minutes. Stir in onion, green peppers, and celery. Cook over medium heat until liquid is absorbed. Push rich mixture to sides of pan. Add beaten eggs and cook or scramble. Blend into rice. Stir in shredded lettuce and serve with soy sauce.

(We used salt and pepper and about 2 tablespoons sugar and this added flavor. Also I needed to add an additional 1/2 cup chicken broth before I felt the rice was tender.)