Heat 1 to 2 T. vegetable oil in skillet. Add rice and cook over medium heat, stir often as rice turns golden. Add the salt, boiling water, bouillon cube and soy sauce. Cover and simmer 20 minutes. Add onion, celery and cubed roast beef.

Cover & simmer 10 minutes more. (may be necessary to add a little more water)

All water should be absorbed at end of cooking time. If not, remove cover & allow liquid to evaporate. Serve with soy sauce.

Variation (but I do like it plain best): Add 1 c. fresh or frozen corn, or fresh pea pods, or may scramble an egg and add to dish.