Chicken Fried Rice

1 small carrot, finely chopped
1 celery rib, chopped
3 Tbsp canola oil
4 cups cold, cooked instant rice
3 eggs, beaten
2 cups cubed cooked chicken
1/4 cup chopped green onions
2 Tbsp soy sauce
1/4 tsp pepper

In a large skillet or wok, stir fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
Make a well in the center of the rice mixture; add eggs. Stir fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir fry until heated through. Serves 4