Prepare rice according to package directions; let stand 3 minutes.
In large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken, onion, 1 tablespoon soy sauce and garlic. Stir-fry until chicken is no longer pink in center; remove from skillet and set aside.
Add remaining oil to skillet. Pour in egg; scramble until set. Remove from skillet.
Add rice, chicken, egg, peas, remaining soy sauce, and red pepper flakes to skillet. Stir-fry until heated through. Let stand 2-3 minutes to thicken.