Combine chicken and Soy sauce in bowl. In electric skillet or deep frying pan brown rice in oil stirring frequently. Reduce heat, add chicken and broth. Simmer covered 20 minutes or until rice is tender. Remove cover and stir in onion, water chestnuts and celery. Cook uncovered over medium heat until liquid is absorbed. Push mixture to side and put in eggs. Cook until eggs are almost set then blend into rice mixture. Stir in lettuce. Cover and let set 1-2 minutes. Serve.