1/2 vegetable oil
1 Spanish onion, diced
2 lg. celery stalks, sliced
1 green pepper, cut into strips
2 c. diced cooked chicken or pork
3 c. brown rice, cooked
1 (6 oz.) can water chestnuts, halved
1/2 c. almonds, toasted
2 eggs, lightly beaten
Soy sauce

Heat oil in large skillet over medium heat, add onion and saute until translucent. Stir in celery and green pepper and cook until crisp tender. Add meat, rice, water chestnuts and almonds and heat through, stirring constantly. Blend in eggs until mixture is thoroughly coated. Continue cooking, stirring frequently, until golden brown. Season with soy sauce to taste and serve immediately. Serves 4.