Prepare your ingredients first because this is a fast recipe. So dice chicken, dice onion and scallions, shred the carrot, press garlic, and grate or shave fresh ginger. Whisk eggs with a sprinkle of salt, and separately, whisk together fish sauce, oyster sauce, Thai chili sauce, lemon juice, sugar.
Preheat a large wok or a large non-stick cooking pan with tall sides over medium-high heat. Add oil and sauté chicken with a little bit of salt until done. Take it out of the pan and set it aside.
Add some more oil if you need to and sauté onions and carrots until softened. Move the vegetables to the side of the pan, and add garlic and ginger. Sauté until just fragrant and mix it all together.
Move vegetables again to the side of the pan and pour in whisked eggs. Let it spread apart, cover, and cook for a few minutes.
Once eggs are mostly cooked, start stirring everything together and add cooked rice, scallions, and chicken to the pan.
Carefully stir everything to combine and pour the sauce mixture over the top. Mix everything well and sauté for just a couple of minute. Take off heat and serve.