Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the beaten eggs and scramble until just set, then transfer the eggs to a plate and set aside.
Add the remaining 1 tablespoon of oil to the pan. Add the chopped onion and cook 2–3 minutes until translucent, then add the minced garlic and cook 30 seconds until fragrant.
Add the chicken pieces and cook, stirring frequently, until cooked through, about 5–6 minutes.
Stir in the diced carrots and red bell pepper and cook 3–4 minutes until the vegetables are tender; then add the thawed peas and mix to combine.
Add the cooked rice, breaking up any clumps, and stir-fry until heated through.
Sprinkle the curry powder over the rice mixture and stir well to coat evenly.
Return the scrambled eggs to the pan and drizzle the soy sauce over the rice. Stir-fry everything together for about 2 minutes.
Season with salt and pepper to taste, garnish with sliced green onions if desired, and serve hot.
