Heat a large skillet on medium heat and add canola oil. Add the onions, garlic and ginger root, and stir.
Add the rice and stir. Add the soy sauce and sesame oil. Stir together. Stir in the peas and carrots. Continue stirring for 4 minutes.
Using a heat proof spatula, move the ingredients to the sides of the pan so the center of the pan is empty.
Add the beaten egg to just the middle of the pan. Using a spatula, stir the egg just in the center of the pan as it scrambles.
When the egg is scrambled, stir it in with all of the ingredients. Add the pepper and salt. Stir.
Add the pineapple chunks and stir. Remove from the heat and stir in the almonds.
Top with sliced Chinese pea pods or chopped cilantro and serve while warm.