Chicken Fried Rice

by Debara Valeri

1 cup diced cooked chicken
1/2 tsp. salt
1 Tb. soy sauce
1 c. uncooked long-grain rice
1/3 c. salad oil
2 1/3 c. chicken broth
1/2 c. coarsely chopped onion
1/4 cup minced green pepper
1/4 cup thinly sliced celery
2 slightly beaten eggs
1 cup finely shredded lettuce or Chinese cabbage

Nowell’s Note: I would precook the veggies to a degree. They cook ok if you follow the recipe but the onions especially would be better pre-cooked slightly. Also, this recipe was designed with full salt everything in mind since I believe the earliest version is from the 70s, so you might have to add salt and soy sauce to make it taste right, especially if you use low sodium soy sauce or low/no sodium broth.

Combine chicken, salt, and soy sauce. Let stand 15 min. Cook rice in hot oil in skillet over medium heat till golden brown; stir frequently. Reduce heat; add chicken with soy sauce and broth. Simmer, covered, 20-25 min. , or until 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 till almost set; blend into rice mixture. Stir in lettuce; serve immediately with soy sauce.