Unfried Fried Rice

Pardon my gloating, but this is amazing.  I love fried rice, but I've always been irritated at how the rice sticks to the bottom of the pan.  Granted, I'm neither Asian nor trained in their culinary art, but for me, this is a fantastic work-around.  This is also a great recipe as it can be prepared in stages; cook the rice, meat, egg and mushrooms a few days ahead if you wish, then just combine with the raw vegetables and seasoning on the day of.  Perfect fried rice, without the hassle.

1-1/2 c raw parboiled white rice, cooked
2 T peanut or vegetable oil
1/2 # meat, cooked (pork, chicken, beef or shrimp), diced
1 egg, beaten, fried and diced
1/2 # mushrooms, sliced and cooked
1/3 c peas
1 small carrot, diced
1-2 stalks celery, diced
2 green onions, cut in half lengthwise and sliced crosswise
1 T oyster sauce thinned with 1 T soy sauce
1 small bell pepper, diced
1/4 c almonds, chopped

While the rice is hot, turn into a large bowl and dribble the oil over it; stir through with a fork or spatula.  Let cool, and refrigerate if preparing ahead.  If you wish, you can also add the meat, egg and mushrooms at this point.
Prior to serving, add all remaining ingredients, and toss to combine.  Cover bowl with plastic wrap, and microwave until piping hot.
Serves 3 generously.  Serve with additional soy sauce on the table.