Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. On one end, lay out the broccoli. On the other end, lay out the carrots. Drizzle both with olive oil and toss each to coat. Season with garlic powder, salt, and pepper. Roast for 25 minutes, remove the broccoli (and set aside) and roast the carrots for another 10-15 minutes or until fork tender.

Once vegetables are done roasting, chop the vegetables up. Set aside.

Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the garlic and peas and stir for 1 minute to heat up the peas. Add in the cooked rice and the chopped roasted vegetables and stir well to combine. Create a cavity in the center of the mixture and add in the eggs. Scramble the eggs and once scrambled, stir to combine with the rest of the rice mixture. Pour over the soy sauce, stir to combine well, and serve.