Add eggs to pan and cook for 2-3 minutes, using a spatula to scramble. Transfer eggs to bowl with chicken. Wipe the pan clean and add remaining oil to pan. Stir in rice and toast for 4-5 minutes, stirring occasionally.
Stir in cooked chicken/egg mixture. Stir peas, and sauce into pan to evenly combine. Cook for 3-4 minutes longer, until peas are heated. Serve hot topped with green onion.