1Bring 3 cups water to a boil in a medium sauce pan. Add rice,reduce heat and simmer with lid on pan. Cook for 20 minutes. Let sit out 10 minutes then put pan in refrigerator so rice can get cold and sticky. (better if sits overnight in refrigerator)
2Using a wok or large skillet, heat 2-3 tbsp of oil on high. Add carrots and cook for about 2 minutes.(***NOTE*** if using white onions instead of green onions, cook with carrots to soften a little) Next add eggs and cook for 1 minute making sure you separate egg as much as possible (much like scrambling). Then add the cooked chicken and saute for about 2 minutes. Place cold rice in pan and continually stir to break up clumps for about 2 minutes. Pour in soy sauce,garlic powder, salt and sugar mixing well. If you think the mixture is too dry, add more soy sauce or chicken stock. Finally add onion and celery and mix for about 1 minute. Ready to serve. Just garnish with almonds and sesame seeds.
3This is great with Stephanie's white sauce (recipe to follow) I made this without the chicken (we made Asian ribs) it was just as good :-)