- Heat oil in a non-stick skillet over medium-high heat. Sauté the onion, celery, and ginger for 2 minutes. Add eggs and cook, stirring to scramble them. Remove from skillet and set aside.
- Sauté the pepper and sugar snap peas in the same skillet for 2 minutes. Add the chicken, rice, soy sauce, and reserved egg mixture. Mix well and continue cooking until well heated. Salt and pepper to taste.
- Garnish with green onion and grilled sliced almonds.
VARIATION:
Replace the chicken with thawed, cooked shrimp or used cubed tofu for a vegetarian dish.
*CHEF'S SECRET:
To toast the almonds, heat a small non-stick skillet over medium heat. Add nuts and stir gently for 1 minute or until fragrant and lightly browned.