1. Heat 1 Tbsp. oil in a large skillet or wok over medium-high heat 1 to 2 minutes; add eggs, and gently stir 1 minute or until softly scrambled. Remove eggs from skillet; chop.
2. Heat remaining 2 Tbsp. oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 5 minutes or until thoroughly heated. Stir in eggs. Garnish, if desired.