Ingredients for 6 servings:
1. 4 tablespoons peanut oil, divided
2. 1 egg, lightly beaten
3. 1/4 cup sliced almonds
4. 2 tablespoons green onions, thinly sliced
5. 1 garlic clove, minced
6. 3 cups cooked MINUTE rice, chilled
7. 8 ounces peas, drained
8. 8 ounces sliced water chestnuts, drained
9. 1 (2 ounce) jar sliced pimientos, drained
10. 3 tablespoons soy sauce
11. 1/2 teaspoon sugar

Directions:
1. Heat 1 tablespoon of the oil in large skillet or wok. Add egg; stir-fry 1 to 2 minutes or until set. Remove egg from skillet; cover to keep warm.
2. Add 1 tablespoon of the remaining oil to same skillet; heat 30 seconds. Add almonds, green onions and garlic; stir-fry 2 to 3 minutes or until almonds are lightly toasted. Remove from skillet.
3. Heat remaining 2 tablespoon of oil in same skillet. Add rice; stir-fry 3 minutes.
4. Return egg and almond mixture to skillet. Add peas, water chestnuts, pimientos, soy sauce and sugar; mix well. Cook until heated through, stirring constantly.

Enjoy your meal!