Stir together the rice, salt, and water in a medium-size saucepan over medium-high heat and bring to a slight boil.
Put a lid on the pan and reduce the heat to low then simmer the rice, without removing the lid, for 10 minutes.
Turn off the heat and let the rice sit, keeping that lid on, for 20 minutes.
Fluff the rice with a fork then spread the steamed rice out onto a baking sheet and refrigerate until the rice is cold, at least 1 hour.
Toast the almonds over medium heat in a dry wok, stirring constantly, until the almonds are lightly browned, 1 to 2 minutes then transfer the almonds to a plate and set aside.
Whisk the eggs and soy sauce together in a bowl and set aside.
Heat the wok over medium-high heat.
When the wok is hot, add 1 TBSP of the oil and tilt the wok around to coat the bottom and sides of the pan with oil.
Add the egg mixture to the wok and scramble the eggs until just set then transfer the scrambled eggs to a plate and set aside.
Keep the wok over medium-high heat and add the remaining 1 TBSP of oil.
Add the garlic, ginger, and scallions to the wok and stir-fry a few seconds until fragrant.
Now add the chilled rice, eggs, and almonds to the wok and stir-fry until heated through.
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