Heat a large non-stick wok or skillet to medium-high heat. Add the cut chicken and oil; sauté for about 4-5 minutes until cooked through.
Remove the chicken from the skillet. Add the peas and carrots and white onion and sauté for another 2-3 minutes.
Add the garlic and cook for another minute until fragrant.
Push the veggies to one side and pour in the eggs. Scramble until cooked through.
Return the chicken to the skillet and add the rice and soy sauce. Stir-fry for another 2-3 minutes.
Taste and adjust seasoning with salt, pepper, and sriracha if desired.
Serve hot and garnish with green onion if desired.
