Chop all vegetables into pea-sized pieces. Set aside
Whisk eggs and soy sauce in a small bowl. Spray a small frying pan with cooking spray and heat it to medium-high heat. Add the egg mixture in an even layer to the pan. Slide a flat spatula under the perimeter of the egg like you would when cooking an omelet. Cook for 5 minutes constantly sliding the spatula around the eggs. Flip the eggs, raw side down and cook for another 2 minutes. Remove from pan and cut the egg into one-inch strips. (You could always just scramble the eggs too. They will just have a different texture.) Set aside.
Meanwhile, in a small bowl whisk together the rice vinegar, soy sauce, ginger, and sesame oil. Add the sauce to the rice mixture and stir until evenly coated.
Mix in the eggs, green onions and almonds and serve immediately.