Cook brown rice according to package directions. Once cooked, place in bowl in the refrigerator while cooking the rest of the ingredients.
Thaw peas by running under warm water.
Heat 1 tablespoon oil in a large skillet. Add the eggs and scramble. Remove and set aside.
Add remaining oil to skillet. Add the carrots and peas and cook for 2-3 minutes. Add the cooled rice and chicken and cook until warmed through. Stir in the eggs. Add tamari, taste, then add salt and pepper as needed.