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In a wok or large frying pan, heat the oil over medium-high heat.
Add the diced chicken and stir-fry until it is fully cooked.
Push the chicken to one side of the pan and pour in the beaten eggs, scrambling them until they are completely cooked.
Add the cooked rice to the pan, breaking up any clumps and mixing it with the chicken and eggs.
Stir in the soy sauce, peas, and carrots, and cook until everything is heated through.
Season with salt and pepper to your liking, and finish by garnishing with green onions before serving.