Heat oil in a large skillet over medium-high. Add chicken and cook, turning occasionally, until golden brown, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add rice and cook, stirring, until heated through, about 2 minutes.  Pour eggs over top and gently stir to evenly coat and cook eggs and warm rice. Fold in carrot, edamame, and peas and cook until vegetables are just tender, 3 to 4 minutes.  Stir in scallions, soy sauce, and sesame oil. Serve with additional scallions and sriracha if desired.