In a large nonstick skillet heat 1 tablespoon cooking oil over medium-high. Add chicken, half of the ginger and soy sauce. Brown chicken on all sides. add 1/2 cup water, cook covered, 15 minutes or until no pink remains in chicken.
In a covered microwave-safe dish place carrots, remaining ginger, and 2 tablespoons water. Cook on high 4 minutes. Add rice, peas and pepper; Cook 5 minutes, stir twice.
Remove chicken and juices. Wipe skillet with paper towels; return to heat. Add eggs, cook and stir 30 seconds to scramble. Stir in rice mixture, heat through. Serve chicken and juices with fried rice, onions and soy sauce.