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Serves 4
| 4 | cups cooked white rice, cooled |
| 1 | bunch scallions, white ends finely chopped and green thinly sliced |
| 3 | tablespoons vegetable oil |
| 2 | skinless, boneless chicken breasts, cut into 1-inch cubes |
| 2 | eggs, lightly beaten |
| 1/2 | teaspoon salt, or to taste |
| 2 | heaping cups shredded lettuce (iceberg or romaine) |
2. In a large skillet over high heat, heat 2 tablespoons of the oil. Swirl the pan so the oil coats the bottom. Add the chicken and cook, stirring constantly, until the pieces are browned and cooked through. Remove the chicken from the skillet. Add the remaining oil and let the pan heat again.
3. Pour in the eggs and salt. Cook, stirring, to break up the eggs as they cook.
4. Add rice mixture and use two wooden spoons to fold the eggs into it, cooking the rice about 30 seconds or until it is heated through.
5. Turn the heat to low. Fold in the chicken and lettuce. Then sprinkle the green scallions on top. Adapted from Hong Kong Eatery 
© Copyright 2009 Globe Newspaper Company.
