Whisk the eggs in a mixing bowl until combined.
Heat a nonstick skillet over medium-low heat and add the eggs; scramble until cooked through, then transfer to a plate and set aside.
If needed, wipe out the pan, then heat the olive oil over medium heat; add the diced yellow onion and diced carrots and cook, stirring often, for about 3 minutes.
Add the minced garlic and cook for 1 minute more, then add the frozen peas and cook for another 3 minutes until heated through.
Add the sliced green onions and cooked chicken to the pan and cook for 2 minutes to warm the chicken.
Stir in the cooked brown rice and mix well to combine and heat through.
Pour in the soy sauce and cook for about 2 minutes, stirring so the rice is evenly coated; season with pepper to taste.
Return the scrambled eggs to the skillet, break them up and fold them into the rice until everything is heated and combined, then remove from heat and serve garnished with additional green onions if desired.
