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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
1 cup chicken, diced, cooked |
1 tablespoon soy sauce |
1 cup long grain rice, uncooked |
1/3 cup salad oil |
2 1/2 cups chicken broth |
1/2 cup onion, coarsely chopped |
1/4 cup green pepper, finely chopped |
1/4 cup celery, thinly sliced |
2 eggs, slightly beaten |
1 cup lettuce or 1 cup chinese cabbage, finely shredded |
Directions:
1. Combine chicken, soy sauce and 1/2 teaspoon salt. Let stand 15 minutes.
2. Cook rice in hot oil in skillet over medium heat until golden brown; stir frequently.
3. Reduce heat, add chicken with soy sauce and broth.
4. Simmer, covered, 20 to 25 minutes, or until rice is tender.
5. Remove cover last few minutes.
6. Stir in onion, green pepper and celery.
7. Cook uncovered over medium heat until liquid is absorbed.
8. Push rice mixture to sides of skillet. Add eggs; cook until almost set. Blend into rice mixture. Stir in lettuce; serve at once with soy sauce.
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