To a large non-stick skillet or wok, add the oils and chicken. Cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on the thickness of chicken breasts and sizes of pieces.

Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.

Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.

Add the garlic and cook for 1 minute, stir intermittently. If you like ginger, add 1/2 teaspoon ground ginger or freshly grated ginger along with the garlic.

Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.

Add the chicken back in, add the rice, evenly drizzle with soy sauce, and stir to combine, making sure to toss and flip the rice so it evenly absorbs the soy sauce. Cook for about 2 minutes, or until chicken and rice are heated through. Taste, check for seasoning balance, and if desired add the optional salt and pepper to taste, and serve. If the rice is dry, add more soy sauce as desired. For a slight spiciness, add a pinch of red pepper flakes.