In a large skillet add the oil, chicken, salt, pepper and minced onion. Stir and cook on a high heat until the chicken is completely cooked through and brown and crispy all over.

Remove the chicken from the pan and set aside. Lower the heat to a medium heat. Add the garlic, peas and carrots and cook for 3-4 minutes. Stirring here and there. Push the veggies to the side and crack the two eggs on the empty side, scramble the eggs up and stir until they are cooked through. Mix them together with the peas and carrots.

Add the cooked, cool rice to the pan, add the soy sauce and red pepper flakes. Stir the rice to incorporate everything and mix the soy sauce into the rice. Break up any clumps of rice. Add the chicken back to the pan and sprinkle scallions or parsley on top! Serve and enjoy.