Heat oil in a large skillet over medium heat.

Scramble the eggs in the oil.

Once the eggs are set, remove them from the pan and chop them.

Lightly spray the same skillet with non-stick cooking spray and place it over medium heat.

Add frozen peas, sliced carrots, and diced onions to the skillet.

Cook for 2 to 3 minutes, until the vegetables are crisp-tender.

Add the chopped scrambled eggs and the remaining ingredients (cooked rice, cubed chicken, soy sauce, stir-fry sauce, and minced garlic) to the vegetable mixture.

Cook the mixture, stirring occasionally, until it is heated through.