In an electric frypan or wok, cook the chicken in a splash of oil until no loner pink in the centre, about 15 minutes. Remove and set aside to cool, then dice. Turn frypan or wok to high.
In a splash of oil, sauté onion, carrot and any raw veggies. Move them to the side of the frypan.
In a bit of oil, crack in eggs then scramble. Stir in with the veggies. Add the peas and garlic and allow to fry for a few minutes. Add more oil if needed. Stir in rice, chicken and any cooked leftover veggies. Break up rice while pouring in the stock. Allow to cook for 5-10 minutes, stirring.
Stir in the ginger, soy sauce, garlic powder and celery salt. Serve.
I don't buy anything special for this dish except for soy sauce. Just add what you have on hand.