1 c. cooked, diced chicken
2 tbsp. soy sauce
1 c. uncooked white rice
1/3 c. salad oil
2 1/2 c. chicken broth
1 med.-lg. onion, chopped
1 c. chopped celery

Combine chicken and soy sauce in bowl and let stand. Brown rice in oil in large skillet over medium heat. When slightly browned, add celery and onions and fry, stirring frequently until vegetables are crisp-tender.

Pour in chicken broth and chicken mixture. Stir and bring to a simmer. Cover and cook on lowest heat 20-25 minutes. Stir and serve. Great pot-luck meal and tastes good cold the next day.