Prepare “Cauli-Rice”: Process cauliflower in a blender or food processor till it resembles grains of rice; steam “rice” till tender; drain; season with a little salt and pepper then fluff with a fork.
Meanwhile, heat the olive oil in a large skillet with a tight-fitting lid over medium-high heat; add chicken strips, carrots, green onions red bell pepper and garlic; cook and stir for 4 minutes or until chicken is opaque and white.
Add soy sauce, celery, leftover chopped veggies, white pepper and chopped cilantro; blend well. Cover and simmer for 5 minutes.
Serve over Cauli-Rice and sprinkle with toasted almonds if desired.