| | Directions | | Combine chicken, salt and soy sauce. Let stand 15 minutes. Cook rice in hot oil in skillet over medium heat till golden brown, stirring frequently. Reduce heat; add chicken with soy sauce and broth. Simmer, covered for 20-25 minutes, or till rice is tender. Remove cover last few minutes. Mix onion, pepper and celery into rice. Cook, uncovered, over medium heat a few minutes longer till liquid is absorbed. Push rice mixture to sides of skillet. Add eggs; cook til almost set; blend into rice mixture. Stir in lettuce; serve immediately with soy sauce. Serves 6. |
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| Ingredients | | - |  | 1 cup Diced cooked chicken |
| - | | 1/2 teaspoon salt |
| - | | 1 tablespoon soy sauce |
| - | | 1 cup long-grain rice |
| - | | 1/3 cup vegetable oil |
| - | | 2 1/2 cups chicken broth |
| - | | 1/2 cup coarsely chopped onion |
| - | | 1/4 cup minced green onion |
| - | | 1/4 cup thinly sliced celery |
| - | | 2 beaten eggs |
| - | | 1 cup finely shredded lettuce or Chinese cabbage |
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