Thai-Style Curried Chicken Fried Rice

1. Combine fish sauce, soy sauce, and sugar in small bowl and stir to dissolve sugar. Set aside. Season chicken with 1⁄2 teaspoon salt; set aside.
2. Heat 1-1⁄2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add eggs and cook, without stirring, until they just begin to set, about 20 seconds. Scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer. Transfer eggs to small bowl and set aside.
3. Add 1-1⁄2 teaspoons oil to skillet and heat over medium heat until shimmering. Add 1 teaspoon curry powder and cook until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until cooked through, about 2 minutes. Transfer to bowl with eggs and set aside.
4. Add remaining 2-1⁄2 tablespoons oil to skillet and heat over medium heat until shimmering. Add onion and remaining 1 tablespoon curry powder and cook, stirring constantly, until onion is softened, about 3 minutes. Stir in chiles and garlic and cook until fragrant, about 30 seconds. Add rice and fish sauce mixture and cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes. Add eggs, chicken, scallions, and cilantro and cook, stirring constantly, until heated through, about 1 minute. Serve immediately with lime wedges.

If you can’t find Thai green chiles, 3 jalapeño chiles can be substituted.