1 1/2 c. cooked pork, cut into narrow strips
2 tsp. soy sauce
3 tsp. oil
3/4 c. raw white rice
1 lg. minced onion
1 1/2 c. chicken broth, or 2 chicken bouillon cubes dissolved in 1 1/2 c. boiling water
1 c. celery, cut into thin strips

Sprinkle soy sauce over pork strips and set aside.

Heat the oil in a large, deep skillet and add the raw rice and diced onion, stirring frequently until rice grains and onion are golden. Add the chicken broth, cover the skillet tightly, and cook over a low flame for 10 minutes. Add celery, green pepper, and pork strips and cook 10 minutes or longer, until rice is tender and liquid is absorbed. Vegetables should still be slightly crisp. Season to taste with additional soy sauce. Crisp Chinese noodles are a nice accompaniment. Takes about 35 minutes to prepare. Serves 4.