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

Combine chicken, soy sauce and 1/2 teaspoon salt. Let stand 15 minutes. Cook rice in hot oil in skillet over medium 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 in onion, green pepper, and celery. Cook uncovered over medium heat until liquid is absorbed. Push rice mixture to sides of skillet. Add eggs; cook until almost set, blend into rice. Stir in lettuce; serve with soy sauce. Serves 6.