• 1 cup cooked, diced chicken
• 1 T. soy sauce
• 1/4 cup vegetable oil
• 1 cup long grain rice (not minute rice)
• 2-1/2 cups chicken broth
• 1/2 cup green onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup grated carrot
• 2 eggs, lightly beaten

Preparation -
Add soy sauce to the diced chicken; stir, then set aside. Measure the vegetable oil into a large skillet. Lightly saute the uncooked rice over medium heat until very lightly browned, stirring frequently. Reduce heat; add the diced chicken and chicken broth. Cover and simmer for 20 to 25 minutes or until the rice is tender. Stir in the green onion, celery, and grated carrot. Cook, uncovered, until the liquid is absorbed. Transfer the mixture from the skillet to a bowl, and set aside for a few minutes. In the skillet, lightly fry the beaten eggs to a scrambled egg consistency, gently stirring and breaking it into small pieces. Stir the rice mixture and the eggs together in the skillet until well blended and heated through.