For preparing thai chicken fried rice, first drizzle the refrigerated cold rice with
1/2 tbsp oil.
Using your fingers, mix the cooked basmati/jasmine rice with oil and remove any clumps present. Keep this aside.
Heat remaining oil in a frying pan and saute garlic, red pepper and green chilly. Stir fry in low heat until fragrant.
Add shredded chicken and 1 tbsp chicken stock. Stir fry for a few minutes.
Add remaining 1 tbsp chicken stock and prevent pan from becoming dry.
Using a wooden spatula push the ingredients aside and crack the egg into the oil in the middle of the pan.
Stir quickly to cook the egg and prepare scrambled egg.
Stir in cooked rice and fish sauce. Stir fry in medium heat for a few minutes.
Add frozen peas and stir fry for 5 more minutes in low heat until you hear rice `popping`.
10)Check for salt and if lacking, add some more fish sauce. Add little oil to the base of pan and stir gently to avoid stickiness of rice.