CHICKEN FRIED RICE


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

Combine chicken, soy sauce and 1/2 teaspoon salt
and let stand for 15 minutes.
Cook rice in hot oil in skillet
over medium heat until golden brown,
stirring frequently.
Reduce heat and add chicken
with soy sauce and broth.
Simmer, covered, for 20 to 25 minutes
or until rice is tender.
Remove cover for last few
minutes. Stir in onion, green pepper and celery.
Cook, uncovered, over medium heat
until liquid is absorbed.
Push rice mixture to side of skillet and add eggs.
Cook until almost set,
then blend into rice.
Stir in lettuce and serve at once.