Start by preparing all your ingredients while the pan heats up. Slice the chicken breast into 1-inch pieces across the grain and set aside. Mince the garlic cloves and finely grate the ginger. Slice the spring onions, separating the white parts from the green parts—you'll use these at different stages. Slice the shiitake mushrooms and chop the celery into small pieces. Slice the Thai bird's eye chiles (remove seeds if you prefer less heat). In a small bowl, whisk together the stock, fish sauce, soy sauce, lime juice, sugar, and white pepper to create the sauce base. This advance prep ensures everything cooks smoothly without scrambling mid-cooking.

Toss the sliced chicken breast pieces with 1 1/2 tablespoon soy sauce and set aside to marinate while you prep the rice. Break up any clumps in your day-old jasmine rice by drizzling it with 1 tablespoon of vegetable oil and gently separating the grains with your fingers or a fork until each grain is distinct. I prefer using day-old rice because it's drier and won't get mushy—fresh rice tends to clump and become sticky. Set the rice aside.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the white parts of the spring onions, minced garlic, and sliced Thai chiles, stirring constantly for about 1 minute until fragrant. Add the ginger and stir for another 15 seconds. Now add the marinated chicken from Step 2 and cook for 2-3 minutes, stirring frequently, until the chicken is mostly cooked through. The chicken doesn't need to be fully cooked at this point since it will continue cooking in the rice.

Add the sliced shiitake mushrooms and chopped celery to the wok and cook for 2-3 minutes, stirring occasionally, until the mushrooms begin to soften and release their moisture. This step adds umami depth to the dish and allows the vegetables to slightly caramelize at the edges.

Increase the heat to high and add all the separated rice from Step 2 to the wok, breaking up any remaining clumps as you stir. Toss everything together for about 2 minutes, making sure the rice coats evenly with the oil and is heated through. This high-heat tossing helps give the rice a slightly toasted flavor and prevents it from steaming into mushiness.

Pour the sauce base from Step 1 over the rice mixture and stir everything together thoroughly. Add the frozen sweet peas and drizzle with the toasted sesame oil. Continue cooking on high heat for 6-10 minutes, stirring frequently, until the sauce is absorbed and the rice is fragrant. I like to keep the heat high at this stage to prevent the rice from becoming mushy—the constant movement and high heat create better texture and help develop the Thai flavor profile.

Create a small well in the center of the rice by pushing the rice toward the edges of the wok. Crack both large eggs directly into the center and let them sit for 10-15 seconds without stirring. Then scramble the eggs gently with a spatula, allowing the cooked egg to gradually mix with the rice. Once the eggs are mostly cooked but still slightly wet, fold everything together and cook for another minute. Transfer to a serving plate and drizzle with the chile sauce, then top with the reserved green parts of the spring onions and fresh cilantro or Thai basil leaves.