Cook the chicken – Heat up a large non-stick skillet or wok over medium-high heat. Add the oils, then toss in the diced chicken. Cook for about 3 to 5 minutes, flipping occasionally so all sides get nice and golden.
Remove & set aside – Scoop out the chicken with a slotted spoon (leave the oil in the pan—it’s got flavor!). Set the chicken aside on a plate.
Cook the veggies – In the same pan, add the peas, carrots, and green onions. Sauté for about 2 minutes, stirring occasionally until they start to soften.
Add the garlic – Stir in the minced garlic and cook for 1 more minute until fragrant.
Scramble the eggs – Push the veggies to one side of the pan. On the empty side, pour in the beaten eggs and scramble them up.
Bring it all together – Add the cooked chicken back in, toss in the rice, and drizzle soy sauce over everything. Stir well to combine. Let it cook for 2 more minutes, just enough to reheat the chicken and blend the flavors.
Taste & adjust – Add salt & pepper if needed. Give it one final stir and you’re done!