Dice the carrots and onions and mince the garlic. In the meantime, bring a pot of salted water to a boil and cook the rice.
Once the rice is cooked, heat oil in a non-stick, deep pan and sauté the carrots with the onions for 5-7 minutes, or until tender. Then add the peas and allow cook for 5 more minutes before adding in the rice and the peanuts. Continue cooking on medium heat.
In a small bowl, whisk the soy sauce with the brown sugar and chili flakes and pour into the rice mix. Stir well to combine.
Skip if not adding eggs. Make a well in the middle of the pan by pushing the rice mix to the sides. Crack in the eggs and scramble, gradually incorporating them into the rice.
Cook for 2-3 minutes more, stirring constantly. That's it! Serve warm.