Prepare all ingredients by chopping the onion, garlic, carrots, and red bell pepper, and cut the chicken into small pieces.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the beaten eggs and scramble until just set. Remove and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Once hot, add the onion and sauté for about 2-3 minutes until translucent. Add garlic and stir for an additional minute.
Add the chicken pieces to the skillet, season with salt and pepper, and cook for around 5-7 minutes until fully cooked.
Stir in the diced carrots and bell pepper, cooking for 3-4 minutes until softened, then add the peas and stir until heated through.
Add the cooked rice, breaking up clumps, and sprinkle in the curry powder and soy sauce. Toss to combine and cook for an additional 3-5 minutes.
Fold in the scrambled eggs, adjust seasoning, and serve hot garnished with sliced green onions if desired.
