1 c. diced cooked chicken
1 tbsp. soy sauce (or more)
1 c. uncooked long grain rice
1/3 c. salad oil
2 1/2 c. chicken broth
1/2 c. chopped onion
1/4 c. chopped green pepper
1/4 c. thinly sliced celery (optional)
2 slightly beaten eggs
1 c. finely shredded lettuce or Chinese cabbage (I use lettuce)

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 20-25 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 at once with soy sauce. Serves 4.