Instructions: Set a strainer or colander over a bowl. Heat the oil in a medium saucepan or wok to 350 degrees. Add the chicken and stir-fry, stirring once or twice, for 1 to 2 minutes, or until the meat is almost cooked. Carefully pour the chicken and oil into the strainer to drain the oil and reserve it.

Heat 1/4 cup of the strained oil in a large skillet or wok over high heat. Season the eggs with 1/4 teaspoon of the salt. Scramble the eggs in the skillet for 30 seconds to 1 minute, then add the rice and peas. Stir-fry for 2 to 3 minutes to evenly combine the rice, eggs, and peas and to heat through.

Add the chicken, the remaining salt, and the pepper, and stir-fry for 30 seconds. Add the soy sauce and lettuce and stir-fry for another minute, or until all the ingredients are hot. Transfer the rice to a platter and serve.

This recipe yields 4 servings.

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