Prepare rice as directed on package, substituting chicken broth for water; set aside to cool.
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add eggs, cook 1 minute, stirring constantly. Remove from pan; set aside.
In same skillet over medium-high heat, heat remaining oil, add diced carrots, onions and peppers. Cook until vegetables are tender.
Stir in minced garlic and ginger root, cook 1 minute.
Stir cooked rice, eggs and peas into skillet. Cook 2 minutes or until heated through, stirring constantly.
Season with salt and pepper to taste.