Be ready. This goes fast. Minutes. Literally
Beat your eggs. Set aside.
Use a wok if you have one. Or a really big skillet. For this dish non-stick is easier. I like carbon steel or aluminum for this. You want a pan that heats and cools quickly.
You are going to want to really play with your heat. This is easiest on a gas stove but it works on electric as well. Just slide the pan off the heat when you need it to cool down a bit.
Heat the oil over medium heat high. Add the chicken and stir fry until it starts to brown. It should be done by then but sneak a peak to make sure. Cut a piece in half and look. No harm in that.
Turn the heat down to medium low. Add the garlic and the nam prik pao (the Thai chili paste - not the fish sauce and chilies). Stir fry briefly. Watch it. A bit brown is OK. Burned is not.
Add the rice and crank the heat. Full blast at this point. You want the rice to get a toasty flavour. Toss it around. Push it up the sides. Keep it moving. Cook it this way for about 90 seconds. Maybe longer if you are waiting for your electric element to heat up.
Add the pak choy if using during the last 30 seconds or so. It cooks quickly.
Turn the heat down to medium. Push the rice to the sides and pour the eggs into the pan. Scramble them until just done.
The rice that is at the bottom of the pan will crisp up a bit. Like a soffrito in a paella. I like this. If you don't keep the rice moving as best you can while you scramble the eggs. It's near impossible but if you want to try go for it. Can't hurt.
Add the fish sauce and toss to combine. Garnish with cilantro and fresh lime wedges. Serve with the prik nam pla on the side. Prik nam pla is salty. Be careful how much you add.