Scramble 3 eggs in a small pan. Set aside.
In a large pan, sauté garlic, ginger, onions and carrots in 1 tbsp of olive oil. (Medium high heat)
After 3-4 minutes, add broccoli and chicken breast (use tofu for vegetarian)
Add 2.5 tbsp soy sauce and 1.5 tsp of sesame oil.
Add 3 cups of brown rice, 1 cup of frozen peas and scrambled eggs.
Using a spatula, flatten and press rice into the pan. Allow the rice to crisp. Stir again and flatten into pan. Continue until desired "crisp" of rice.
Serve with green onions!