Heat the oils in a large skillet or wok over medium-high heat. Add diced chicken and cook for 3-5 minutes, flipping occasionally until evenly cooked. Remove chicken and set aside.

In the same skillet, add peas, carrots, and green onions. Cook for 2 minutes until vegetables begin to soften, stirring intermittently.

Add minced garlic and cook for 1 minute, stirring constantly. For extra flavor, add ground or grated fresh ginger if desired.

Push vegetables to one side of the skillet. Crack eggs into the cleared space and scramble until cooked through.

Return cooked chicken to the skillet. Add cooked rice and drizzle soy sauce evenly over everything. Toss to combine and cook for 2 more minutes, ensuring everything is heated through and well coated with soy sauce.

Taste and season with salt and pepper if needed. Serve hot garnished with additional green onions if desired.