- 1 cup of cooked and diced chicken
- 1 tbsp. of soy sauce
- 1 cup of uncooked long grain rice
- 1/3 cup of salad oil
- 2 1/2 cup of chicken broth
- 2 1/2 cup of coarsely chopped onions
- 1/4 cup of finely chopped green peppers
- 1/4 cup of thinly sliced celery
- 2 slightly beaten eggs
- 1 cup of finely shredded lettuce
Mix the soy sauce, chicken, and 1/2 tsp. of salt and let that stand for about 15 minutes. Cook the rice in hot oil in a skillet over medium setting heat until it's golden brown, making sure to stir it frequently. Reduce the heat and add chicken with the soy sauce and broth.
Let it simmer, covered, for 25 minutes or until the rice is tender. Remove the cover on it for the last few minutes. Stir in the onions, green peppers, and celery. Cook uncovered, over a medium heat until the liquid is absorbed nicely.
Put the rice mixture to the side of the skillet and add the eggs. Cook until almost set, then blend into the rice. Stir in lettuce and serve right away.
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