Whisk eggs in a bowl to scramble. Add to nonstick skillet and cook over medium-low heat, scrambling, until cooked through. Remove eggs to a plate and set aside.

Wipe out pan as needed. Add oil, yellow onion and carrots and place over medium heat. Cook for 3 minutes, stirring often. Add the garlic and cook one minute more. Add the peas and cook 3 minutes more.

Add green onions and chicken, cook for 2 minutes. Stir in the rice and cook until all is hot, then stir in the soy sauce. Cook 2 minutes to coat, then stir in eggs. Once the rice is all hot, it’s done.

Serve as a side dish or as a main dish or lunch.