Cut the chicken: Cut the chicken thighs into thin strips, then cut the strips crosswise into small cubes.

Dice the carrots: Peel the carrots with a vegetable peeler, then cut them into segments. Cut the segments lengthwise into slices, cut the slices lengthwise into thin strips, then cut the strips into dice.

Cook the rice: Use a pot, rice cooker, Instant Pot, or microwave to cook rice.

Prepare the eggs: Prepare a small bowl and crack the eggs in it. Whisk them thoroughly.

Slice the bacon: Cut the bacon slices into small pieces.

Mince the garlic: Slice off the root part of the cloves and bash them with a knife. Peel away the skin, then mince the cloves with a mincer or a knife.

Slice the scallions: Bunch the scallions together and slice the scallions into thin rounds.

Mix the rice: Prepare a big bowl and add 2 cups of cooked medium-grain rice. Mix the rice thoroughly with 2 medium eggs, 1 tbsp all-purpose flour, and 1/2 tsp paprika.

Stir-fry the bacon: Place a pan over low heat until hot. Add 1.5 oz raw cured bacon and stir for 2 minutes.

Stir-fry the chicken: Turn up to medium heat. Add 1 tbsp canola oil, 16 oz chicken thighs, and 1/2 tsp paprika. Stir-fry for 7 minutes.

Stir-fry the vegetables: Add 3 oz carrots, 3 oz frozen peas, 3 oz corn, and 2 tbsp garlic. Stir-fry for another 4 minutes. Remove the chicken, bacon, and vegetables from the pan.

Stir-fry the rice: To the same pan, add 1 tbsp canola oil and the mixed rice. Stir-fry for 7 minutes.

Add the cooked ingredients: Add the chicken, bacon, and vegetables back to the pan. Stir for 2 minutes.

Add the seasoning: Season the fried rice with 2 tbsp reduced-sodium soy sauce, 1/2 tsp ground black pepper, 1/4 cup of scallions, 1/2 tsp brown sugar, and 1/2 tsp Thai fish sauce. Stir for 2 minutes to combine.

Serve and enjoy.