Heat oils in large, heavy, nonstick skillet over high heat. When oil is hot, add chicken and cook 2 to 4 minutes on each side or until fully cooked. Stir in carrots and cook for 15 seconds. Add rice, soy sauce and bouillon powder.

Stir well and continue to cook for 1 minute. While stirring, pour eggs into rice. Add peas and green onion and cook for 1 minute.  Remove from heat and serve immediately.